Preparation

• 1. In a large stock pot over medium-high heat, add butter, diced celery and carrots to. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
  2. Add chicken stock and season with rosemary, sage, crushed red pepper, and salt and pepper. Taste and add a spoonful of “better than boullion” chicken or chicken bouillon cubes as needed.
  3. 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.
  4. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed
  5. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
  Notes
  Stock:Homemade stock gives the best results.
  Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is the best method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
  Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
  Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.