Serves six to eight


  • 1 whole preroasted chicken
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 64 oz. chicken broth
  • 1 tsp. Kosher salt ?pepper
  • 1 c. wide egg noodles
  • Parmesan cheese


  • Remove all the meat from the chicken. If you prefer, you can start with an organic, uncooked chicken and roast it yourself — we like the shortcut.
  • Add butter and olive oil to large stockpot.
  • Add chopped vegetables and saute for 4 minutes. Optional: Add some celery leaves for flavor.
  • Add chicken meat and bay leaf.
  • Pour in chicken broth. Season to taste.
  • Bring contents to a boil. Turn down and let simmer for at least an hour (the longer the better).
  • When you are 15 minutes away from serving, add 1 cup wide egg noodles.
  • Serve with a sprinkle of Parmesan cheese.