If making from a rotisserie chicken, add this step:

Bring the broth to a boil and add the chicken bones, from the rotisserie chicken. Reduce to simmer for 20 minutes, strain (or remove the bones in that you put in a cheesecloth bag). Add 1 cup water back in Then continue with the rest of the recipe.

Ingredients

3 Carrots

3 Celery Stalks

Chicken, however much you want in there. Like, 2 cups chicken breast? More?

1 yellow onion

2 cups egg noodles

3-4 cloves garlic, pressed

1/2 tblsp chopped fresh dill

1 tsp chopped thyme

1/2 tsp of grated ginger

1 bay leaf

1 tbsp olive oil

1/2 tsp Kosher salt

Black pepper to taste

12 cups chicken broth/stock

Steps

1. Bring water to a boil in a separate pot for noodles, put the noodles in when ready, strain. You know. Cook noodles. You can do this while you do everything else.
2. Add olive oil to pot over medium-high heat. Once the oil is shimmering (1 minute or so) throw in the onion, celery, and carrot. Cook until onions are soft stirring occasionally (5-7 minutes). The veggies should look sort of wet, and darken in color.
3. Add the garlic and ginger, to the veggies cook until fragrant, about 30 sec to 1 min
4. Add dill, and thyme to the veggies, stir until coated
5. Add the broth, chicken pieces, salt and pepper, bring to a boil, then reduce to a simmer for 20 minutes partially covered until carrots are soft, stirring occasionally.
6. To serve add noodles to a bowl, then ladle soup over top.