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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