Ingredients
2 Tablespoons olive oil
1 small white onion, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, ends trimmed and diced
3 cloves garlic, minced or pressed
8 cups (64 ounces) good-quality chicken stock
3-4 stalks *fresh rosemary (or more/less to taste)
6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
2 cups shredded cooked chicken
salt and pepper
(optional: chopped fresh parsley for garnish)
Preparation
