2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
2 tablespoons finely chopped parsley
1 tablespoon finely chopped dill, plus more for garnish
3 cups shredded, cooked chicken (from a rotisserie chicken), skin and bones removed
6 ounces dried noodles, such as egg noodles or short pasta
Instructions
Set a Dutch oven over medium heat and add the butter.
Once melted, add the onions, leeks, carrots and celery and season with salt and pepper. Sauté the vegetables until the onions are translucent, about 3-4 minutes.
Add the remaining ingredients and cook, until the pasta is al dente and the chicken begins to shred, about 7-9 minutes.
