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Rotisserie Chicken Soup.Quick version of a classic….

1 rotisserie chicken, skinned, boned and diced

4 whole carrots, chopped

4 celery ribs, chopped (I like to use the leaves, too)

1 onion, diced

2 cloves of garlic, minced

2 T olive oil

8 ounces or dry egg noodles

1 32 ounce box of chicken stock (or homemade if you have it)

1 quart water

Saute veggies and garlic in olive oil until tender…add chicken, stock, water and noodles…bring to a boil, then lower to a simmer until noodles are cooked thru…Makes 8 large servings…cans well, freezes well…


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