Chicken Noodle Soup

Chicken Noodle Soup

1 Rotisserie Chicken

3 to 4 chopped Celery Stalks

3 to 4 chopped Carrots

1 Bay Leaf

1 1/2 tablespoon Basil

1 tablespoon Garlic Powder

1 tablespoon Celery Salt

pinch of Salt

pinch of Pepper

3 to 4 handfuls of dry Egg Noodles

32 Ounces of Organic Chicken Broth

2 cups of water

1 Chicken Bouillon Cube

Start by filling a large stockpot full of chicken broth, water, chicken bouillon cube, rotisserie chicken, bay leaf, basil, garlic powder, celery salt, salt, and pepper on high, until it reaches a boil. Drop the temperature to a low/medium to allow it to shimmer. Add chopped carrots and celery and cook for 10 to 15 minutes or until tender. Remove chicken from the broth in whole, do not leave any bones or hard parts to the chicken in the broth. Allow the chicken to cool before handling it. While chicken is cooling, add 3 to 4 handfuls of egg noodles, depending on how much noodle you want verse how much broth. Shred all chicken from the bones, add to broth. Allow to shimmer for another 10 minutes. Remove bay leaf. Add more spices to your liking. Enjoy!