3-4cupscooked chicken, chopped or shredded ( 1 whole rotisserie chicken)
2Tbspcanola oil
2onions, chopped
2garlic cloves, chopped
3carrots, thinly sliced
4small ribs of celery, finely chopped
1tspsugar
1/2tsptruffle salt or sea salt
1/2tsppepper
4cupschicken broth
2cupswater
2large handfuls broad noodles
1/4cupfresh dill, chopped
Instructions
In a Dutch oven, heat oil over medium heat. Add onions, garlic, carrots and celery, sugar, salt and pepper. Cover pot and cook until vegetables are just soft, about 8 minutes.
Add broth and water and bring to a boil. Stir in chicken and noodles, cover and cook about 5 minutes until noodles are al dente. Add dill and season with more truffle salt if needed.