Thyme Infused Rotisserie Chicken Soup w/ Egg Noodles

Simply Delicious.
Wholesome and classic.
A true healer of frigid weather and most ailments.

1 Rotisserie Chicken (Cooked)
2 Cartons Chicken Broth
2 Cups Egg Noodles
5-6 Stalks of Fresh Celery
4 Fresh Carrots
1 Onion
3-4 Garlic Cloves
Kosher Salt
Ground Black Pepper
Rosemary (Optional)

Makes 6-8 Servings.
Take two forks and pull chicken away from bone discarding any unwanted pieces.
Pull away thyme leaves and dice.
Rosemary is a great flavorful option to add to the mix.
Dice carrots and celery diagonally.
Chop garlic and onion.
Heat a Dutch oven on medium high heat. Add garlic and cook for 1-2 minutes.
Add in onion cook 1-2 mins.
Add carrots.
Add celery.
Toss in dry herbs and sauté for 3-5 mins.
Add in 2 cartons of chicken broth.
Bring to a boil.
Add in rotisserie chicken.
Bring back to a boil and cook for 5-7 mins.
Add in noodles and cook for 9-10 minutes.
Top with salt and pepper to taste.
When noodles are complete remove from heat.
Top with diced parsley.

Copyright © 2018-2023, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle of

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