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Ingredients

• 2 Rotisserie Chickens, chicken removed and shredded
• 1 T Extra Virgin Olive Oil
• 1 T Butter
• 1 Onion, diced
• 1 1/2 C Celery, diced
• 1 1/2 C Carrot, sliced into buttons
• 1 Clove Garlic, minced
• 2 tsp Dried Thyme
• 2 tsp Dried Parsley (or 1/4 cup fresh, finely chopped)
• 8 C Chicken Stock
• 1 Bag Frozen Egg Noodles
• Salt & Pepper to Taste

Instructions

• In a dutch oven, melt oil and butter over medium heat.
• Sauté onion and celery until softened.
• Stir in garlic, thyme and parsley, sauté for 1 minute
• Add carrots, stir to combine and sauté for 3 minutes
• Pour in chicken stock, bring to a boil.
• Add egg noodles and cook until noodles are done. (Read package directions)
• Add chicken and stir until everything is well combined.
• Serve with crusty bread and a salad!