Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 tbsp butter; ½ cup onion (finely chopped ); 1 clove garlic (minced); ½ cup celery (thinly chopped ); 6 cups water; 1 rotisserie chicken; 2 cups egg noodles; 2 cups peas, carrots and green bean ( frozen mix (can use just peas and carrots)); ½ cup corn (frozen); ½ tsp dried basil; ½ tsp dried oregano; 1 tsp salt (add more to taste); ½ tsp pepper (add more to taste); 1 tsp poultry seasoning (optional)

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Put rotisserie chicken in a large pot and add water. Set the timer and cook for 30 minutes on medium heat.
6 cups water, 1 rotisserie chicken
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While the broth is cooking, melt butter in a frying pan over medium heat. Add in onions, celery and garlic and cook for about 5 minutes or until ingredients are tender.
1 tbsp butter, ½ cup onion, 1 clove garlic, ½ cup celery
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Once the timer goes off for the broth, use a large skimming spoon to remove the chicken carcass from the broth and set it aside to cool.
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Reduce heat to low and add in the remaining ingredients, except the noodles. Separate any good pieces of chicken from the carcass and add it to the broth. Throw away the bones. Set the timer and simmer for 10 minutes.
2 cups peas, carrots and green bean, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp salt, ½ tsp pepper, 1 tsp poultry seasoning, ½ cup corn
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When the timer goes off, add in the noodles and cook for an additional 10 minutes. Add salt and pepper to taste.
2 cups egg noodles
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Serve alone or pair with my BLT wrap recipe. Enjoy!

Chicken Noodle Soup