Categories: Soup

Ingredients

• 1/2 Tbsp Butter
• 2 Celery Stalks, diced
• 4 Carrots, diced
• 1 Clove Garlic
• 10 cups Chicken Stock (2 batch yield of Homemade Chicken Stock recipe)
• 1 tsp Salt
• 1/2 tsp Pepper (fresh ground)
• 1/8 tsp Rosemary (dried)
• 1/8 tsp Sage (dried)
• 1/8 tsp Crushed Red Pepper Flakes
• 1 lb Egg Noodles (or 12-16oz)
• 3 cups Rotisserie Chicken (reserved from stock recipe), chopped
• 1 tsp (or 2 cubes) Chicken Bouillon

Directions

1. In 4qt Dutch Oven, sautee diced celery and carrots in butter over medium heat for about 10 minutes until celery is al-dente (lost its crunch).

2. Add garlic and cook for another 30 seconds.

3. Add chicken Stock and season broth with rosemary, Sage, crushed red pepper, salt (to taste), and pepper. Add chicken bouillon as needed to taste.

4. Bring broth to a boil over medium heat. Add noodles and cook until noodles are al-dente.

5. Remove from heat when noodles are barely tender. Add chicken meat and taste broth, adding seasoning as needed.

6. Store leftovers in airtight container for 4-5 days in fridge or freeze.

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