Chicken Noodle Soup 1 Rotisserie Chicken, white & dark meat removed from bones and chopped 4 Carrots, sliced 1 Onion, diced 1 Clove of Garlic, grated 1/2 tbsp Butter 1/2 tbsp Olive Oil Salt & Pepper to taste 1/2 tsp Dried Thyme 8 cups Chicken Stock 4 cups Frozen Egg Noodles 1/4 cup Fresh Parsley, chopped Heat the butter and olive oil in a large Dutch oven. Add in the carrots, onions, and garlic. Saute over medium heat for about 5 minutes. Add in the dried thyme, salt & pepper, and chicken stock. Bring to a simmer, cover, and cook for about 30 minutes until carrots are cooked through. Add in the diced chicken and egg noodles. Cook for another 20 minutes or until noodles are tender. Sprinkle in the fresh parsley and enjoy!