Ingredients:
1/2 of a rotisserie chicken (removed from bone and shredded)
1 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp. thyme
2 Tbsp. butter
1/2 white onion (chopped)
3 large carrots (peeled and cut into chips)
3 celery stocks (chopped)
(2) 48 oz. chicken broth
1/2 package egg noodles
Combine chicken, garlic, pepper, thyme, butter, onion, carrots, celery, and chicken broth into a large pot. Bring to a boil for about 5 minutes until carrots are medium crunchy. Add egg noodles to boiling soup and cook for time specified on noodle package. Serve!
That's it! Easy!
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