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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