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 Reiter 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