Chicken Noodle Soup

It seems like summer ended and the cold weather came in over night! What happened to Indian Summer this year? I am missing the warm, but not hot, southern California fall days we usually have in October? It is even going to rain this week! Ugh.
But the good part about this cold weather is that we can enjoy a big bowl of hearty soup. And that is exactly what this chicken noodle soup is: hearty, filling and delicious.

Chicken Noodle Soup Source: Adapted from How to Boil Water Printable Recipe

Note: this makes a huge pot, serving 10-12 people

Ingredients
3 carrots
3 ribs celery
1/2 an onion
3 cloves garlic
4 tablespoons butter or olive oil
1/2 teaspoon salt
1 handful fresh sage (about 6 large leaves), chopped
1 tablespoon fresh oregano
3-4 springs fresh thyme
12 cups low sodium chicken broth
1 package egg noodles
1 rotisserie chicken, skin removed
3/4 lemon, juiced
zest of 1 lemon
lots and lots of pepper

Directions

Peel the carrot. Slice the carrot, celery, and onion. Smash and peel the garlic. Chop into large chunks.

Heat the butter in a large pot over medium heat. Add the vegetables and cook until softened, about 8-10 minutes. Season with salt and pepper. Add the sage, oregano, and thyme (discard stems).

Add the broth and lemon juice and bring to a boil over high heat. Add the pasta and lemon zest and cook uncovered, just until the pasta is tender, about 7 minutes. Season with pepper. Meanwhile, shred the chicken into large chunks.

Add the shredded chicken and cook until the chicken is heated through. Season with pepper.

Serve with a hunk of French bread to soak up the broth.