- 1 rotisserie chicken,
- 2 packages 32 oz. of Organic Chicken Broth, Low Sodium
- 2 large carrots
- 1 celery stalk
- 1/4 white onion
- 1 package of Organic Egg Noodles
- Fresh dill
- Pepper to taste
(Both the chicken and the organic products/produce can be found at whole foods and, to note, you will definitely get more than one meal out of the chicken!)
Dice your carrots, celery, and onion. Set aside. Place the Organic Egg Noodles in boiling water until soft, directions should be with the packaging. While noodles are cooking, throw in the veggies to begin their cooking process. Throw in some fresh dill and as much pepper as you like (but not too much!). Untie the rotisserie chicken and begin to either cut or pick apart the meat, giving you bite-size chicken chunks perfect for soup.
When the noodles are soft, drain and set back on heat. Pour in the Organic Chicken Broth Low Sodium in immediately and let the soup simmer. Now it's up to you! The longer the soup simmers, I think the better it tastes. But if you're hungry now, make sure the veggies are soft and the aroma is right.
Bon appétit.
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