Rotisserie Chicken Noodle Soup

Ingredients

• 8 ounces egg noodles
• 2 tablespoons olive oil
• 1 cup white onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade or store bought
• 2 cups shredded chicken, from a store-bought rotisserie chicken
• 1 tablespoon melted butter
• Salt and pepper, to taste
• Fresh parsley, garnish
• Crackers, for serving
• 2 large eggs

Directions

1. Fill a large pot with lightly salted water and bring it to a boil. Add the egg noodles and cook them using the package instructions as your guide. Drain the noodles, then toss them with the butter.
2. While the noodles cook, set a large pot over medium heat and warm the olive oil. Add the onions, celery, and carrot, and cook for 4 to 5 minutes, until the vegetables start to soften. Stir in the garlic, season with salt and pepper, and cook for another minute.
3. Pour in the chicken stock and let the soup come to a simmer. Add the shredded chicken, then keep it gently simmering for a few minutes so the flavors can come together. Taste and adjust with salt and pepper.
4. If you are using the eggs, pour 1/2-inch of water into a medium pot and set it over high heat. Cover the pot and bring the water to a rapid boil. Add the eggs and put the lid back on. The eggs do not need to be fully covered by the water. Once the water is boiling hard again, cook the eggs for 6 1/2 minutes.
5. Right away, take the pot off the heat and uncover it. Set the pot under cold running water for 30 seconds to stop the eggs from cooking further.
6. Portion the egg noodles into bowls, then ladle the soup over them. When the eggs are cool enough to handle, peel them gently and slip them onto the soup. Finish with fresh parsley and serve with crackers.