Cooking Instructions

• Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
• Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
• Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
• If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.
• Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
• Store leftovers in an airtight container in the refrigerator for 4-5 days.