Quick Comforting Chicken Noodle Soup
By: Cat
Published: Thursday, May 7, 2015 - 12:51pm

Ingredients




1 rotisserie chicken and juices in container, cut into inch pieces (discard skin)
3 stalks of celery, rinsed and chopped
1 large leek, rinsed and thinly sliced
1/2 bag baby carrots,  rinsed and chopped
2 bay leaves
2 cups chicken stock
8 cups water
4 chicken bullion cubes
1/3 bag egg noodles

Preparation

1 Pour all liquid into a large stock pot 2 Add chicken, leek, celery, carrots, bay leaves and bullion 3 Bring to a boil 4 Add egg noodles and turn burner down to a low setting 5 Cover and cook until carrots are tenter and noodles are done 6 Eat, pour in containers for lunch or to freeze

About

Do'nt want to deal with cooking a whole chicken and waiting for it to cook and be done, then cool, etc. Just buy a rotisserie chicken, cut that up, and then heat it all enough so the veggies are tender and everything is heated through.