Ingredients
1/2 tbsp. butter
2 celery ribs, diced
2-4 large carrots, diced
1 garlic clove, minced
10 c. chicken stock or broth
1 tsp. salt, to taste
1/2 tsp. black pepper, to taste
1/8 tsp. dried rosemary
1/8 tsp. dried thyme
1/8 tsp. crushed red pepper flakes
4 c. noodles of choice
3 c. rotisserie chicken
1 tsp. chicken bouillon, optional
Directions
In a large stock pot, warm butter, celery, and carrots over medium-high heat. Saute for 3 minutes.
Add garlic to the pot and cook for another 30 seconds.
Add the chicken stock and seasonings. Taste the broth and add more salt and pepper as needed. Taste again, and add bouillon if needed.
Bring the pot to a boil.
Add noodles and cook until noodles are al-dente. Do not overcook or they will become mushy.
Add chicken. Taste and add more seasoning if needed.