INGREDIENTS:
– 48 oz box of chicken broth
– 3 carrots (peeled)
– 2 celery stalks
– 1 white onion
– 2 cloves of garlic (fresh, otherwise use 2 tsp garlic powder)
– 1 TBSP chicken bouillon
– Rotisserie chicken
– Noodles of choice

DIRECTIONS:
1.) Chop vegetables in half, including garlic (so the pieces are still large)
2.) Simmer chicken broth, bouillon and veggies for 40 min
3.) Boil noodles separately
4.) Remove veggies from broth and blend with 1 cup of broth, return to broth once blended smooth
5.) Chop up chicken and add to broth
6.) Serve with noodles… enjoy! (keep noodles separate until last minute to prevent them from getting mushy and soaking up broth)