Ingredients
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1 tablespoon butter
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2 carrots, chopped
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2 celery ribs, chopped
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1/2 cup onion, chopped
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4 garlic cloves, minced
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3 (32 ounce) boxes chicken broth
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1 bay leaf
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12 ounces homestyle noodles (from the freezer section, I use Reames)
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1/2 cup frozen peas
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1/4 teaspoon celery seed
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1/4 teaspoon thyme
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1/4 teaspoon black pepper
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1/4 teaspoon seasoning salt
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1 teaspoon all purpose seasoning (I use Spike)
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1 tablespoon fresh parsley
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1/2 of a rotisserie-cooked chicken, meat only (I keep the chunks big)
Instructions
- In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
- Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
- When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
- Boil on med-high for 25 minutes.
- In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
- After 25 minutes, turn down the heat to low.
- Add the peas, seasonings and chicken.
- Stir and let it cook on low for 15 minutes.