Ingredients:
1 whole rotisserie chicken...DO NOT SHRED OR DICE YET!
4 cups (1 quart) water
4 cups (1 quart) chicken
broth
2 carrots, washed
and sliced into circles
3 celery ribs,
roughly chopped
1 small onion, diced
2 garlic cloves,
minced
4 sprigs fresh
thyme, stems removed and chopped
2 cups uncooked egg noodles
salt and pepper
frozen vegetables {optional}
Place the whole chicken,
water, chicken broth, carrots, celery, onion, garlic, and thyme in a large stockpot
over medium-heat and bring to a boil. Reduce the heat and simmer 20 to 25
minutes; remove chicken.
On a separate plate, shred or dice the meat, discarding the skin and
bones and keep aside. Season the broth with salt and pepper to taste, then add noodles and chicken. Bring to a boil; reduce the heat and simmer until
noodles are cooked. Serve.
(If desired, add frozen corn, peas, or any other bag of frozen vegetables.)
*Adapted from recipe given by Jen Pancoast