- 48 oz Chicken Stock
- 1 Rotisserie Chicken, removed from bone and shredded
- 2 Ribs Celery, chopped
- 3-4 Carrots, chopped
- 1 Small Onion, diced
- 1 Garlic clove, minced
- Salt & Pepper
- Fresh sage
- 1 Bay leaf
- ½ Package Extra Wide Egg Noodles
- 1 tbsp Better than Bouillon – chicken flavor
- 1 tsp Butter
- Add butter to Dutch Oven over medium high heat. Add onion, celery and carrots, cook for 4-5 minutes. Add garlic and cook for another 1 minute or until fragrant.
- Add chicken stock, sage, bay leaf and better than bouillon and stir to combine. Taste your broth and add salt and pepper to taste.
- Increase heat to high and bring to a boil. Add noodles and cook according to package instructions until noodles are al dente.
- Remove from heat and add your shredded rotisserie chicken. Serve hot with crusty bread.