Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 carrots, peeled, chopped
• 3 stalks celery, chopped
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried parsley leaves
• 3 garlic cloves, peeled, finely chopped
• 8 cups low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 ounces (2 cups) uncooked dried egg noodles
• 1 rotisserie chicken, meat removed and shredded
• 1 cup Jilbert Dairy half & half
• ¼ cup fresh parsley leaves, chopped

How to

1. In 12-inch high-sided skillet melt butter over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until onion is tender (4 to 5 minutes). Stir in thyme, parsley and garlic; continue cooking 1 minute. Add chicken stock, bay leaves, salt and pepper. Continue cooking until mixture comes to a boil (2 to 3 minutes). Add noodles; cook according to package directions.
2. Once noodles are tender stir in chicken; stir in half & half. Reduce heat to low; continue cooking, stirring occasionally, until chicken is heated through (2 to 3 minutes). Remove bay leaves; stir in fresh parsley. Serve immediately.

Recipe and image provided by Half & Half magazine.