1 cooked rotisserie chicken, chopped
4 cups chicken or veggie broth
3 large carrots, chopped
3 green onions, chopped
2 tsp garlic, chopped or crushed
salt and pepper
8 oz egg noodles
broth to a boil in a large pan. Add carrots,
onion, garlic, salt and pepper (to taste);
return to a boil. Reduce heat and cook until
carrots soften slightly.
chicken, and continue cooking over low heat for
about five minutes.
noodles. (If needed, add water to desired
amount.) Simmer over medium-low heat until
noodles and carrots are tender, and chicken is