Herbes de Provence Chicken Noodle Soup

A store-bought rotisserie chicken makes this cozy fall soup a quick weeknight dinner. Herbes de Provence Olive Oil adds a lavender-and-thyme warmth, French Harvest Sea Salt seasons it, and a splash of Champagne Balsamic at the end brightens the broth.

Herbes de Provence Olive Oil

Champagne Balsamic Vinegar

French Harvest Sea Salt

Serves 6 | Prep 15 minutes | Cook 25 minutes

Ingredients

• 3 tablespoons The Olive Groove Herbes de Provence Olive Oil, plus more for drizzling

• 1 medium yellow onion, diced

• 3 carrots, peeled and sliced into coins

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 2 teaspoon The Olive Groove French Harvest Sea Salt, divided, plus more to taste

• 2 teaspoon The Olive Groove Mediterranean Dry Rub 

• ½ teaspoon freshly ground black pepper

• 8 cups chicken broth

• 1 bay leaf

• 6 ounces wide egg noodles (about 3 cups)

• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)

• 1 to 2 tablespoons The Olive Groove Champagne Balsamic Vinegar

• 2 tablespoons fresh parsley, chopped

Instructions

1. Build the base. Warm the Herbes de Provence Olive Oil in a large pot over medium heat. Add the onion, carrots, and celery with 1 teaspoon French Harvest Sea Salt. Cook for 6 to 8 minutes, until softened and fragrant. Stir in the garlic and black pepper and cook for 1 minute.

2. Add the chicken. Stir in the shredded rotisserie chicken. Cook for about 3 minutes, stirring to combine all ingredients.

3. Simmer. Pour in the broth, the Mediterranean Dry Rub, and the bay leaf. Bring to a boil, then lower the heat and simmer for at least 20 minutes so the flavors come together.

4. Cook the noodles. Bring the soup back to a gentle boil. Add the noodles and cook until tender. OR cook the noodles in a separate pot if you intend on having left overs (this avoids soggy noodles!)

5. Brighten and finish. Take the pot off the heat. Stir in 1 tablespoon Champagne Balsamic Vinegar, taste, and add more if you like. Season with the rest of the French Harvest Sea Salt to taste. Rotisserie chickens differ in saltiness, so taste before you add it.

6. Serve. Ladle into bowls. Top with parsley, a drizzle of Herbes de Provence Olive Oil, and a pinch of French Harvest Sea Salt.

Tips

• Richer broth: Simmer the leftover chicken carcass in the broth for 20 to 30 minutes before step 2, then strain it.

• Make it ahead: The noodles soak up broth as the soup sits. For leftovers, cook the noodles separately and add them to each bowl.

• Serve with: Warm, crusty bread dipped in Herbes de Provence Olive Oil.