- 1 Tbs vegetable oil
- 1 med yellow onion chopped
- 1 Tbs minced garlic
- 1 chicken bouillon cube
- 1/4 tsp dried thyme
- 1/2 C dry white wine
- 6 C low-sodium chicken broth
- 2 C shredded rotisserie chicken
- 2 med carrots, peeled, chopped
- 1 celery stalk chopped
- 2 oz egg noodles
- 1 Tbs roasted garlic
- 1/4 C chopped fresh flat-leaf parsley
Heat the oil in a large pot over medium heat. Add the onion and garlic. Add the thyme and cook, stirring frequently, until the onion is translucent, 5-7 minutes. Add the wine and cook for 2 minutes. Add the stock, the bouillon cube, the chicken, carrots and celery. Simmer until the vegetables are tender, 25-30 minutes. Add the egg noodles and cook until tender, about 5 minutes. Stir in the 1 Tbs roasted garlic and the parsley. Just before serving, season with pepper to taste and add more roasted garlic if necessary.
It was worth learning to roast a head of garlic in the oven and buying fresh parsley. They say, and it's true, this soup is best made at least 1 day in advance. The flavors marinate and, ode to the white wine and garlic, it's just so good!




