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ROTISSERIE CHICKEN STEW

2 cans chicken broth

1 large herbed Chicken Rotisserie  deboned set chicken aside in bowl and put the big bones and some skin in the pot with broth

Add in a good amount of water (sorry I don’t measure it)

add 1 small onion chopped

add celery cubed if you have it

add fresh or frozen carrots chopped (optional)

add plenty of salt & pepper and 1/2 tsp parsley flakes

Let boil  hard until you can smell the chicken in the broth

take out the bones and skin and throw in chicken

add in 1 quart of canned garden tomatoes with juice

add ditalini noodles or macaroni noodles

add:

a pinch red pepper flakes

pinch garlic powder

2 bay leaves

dash oregano

dash basil

1 can corn drained

1 can green beans drained

once your noodles are done

add some potato flakes to thicken

Enjoy

 

 

 

 

 

 

 

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