Chicken Noodle Soup

Ingredients

• 1/2 Tbsp. butter
• 2 ribs celery, diced
• 3-4 large carrots, diced
• 1 cloves garlic, minced
• 3 cartons chicken broth (or stock)
• 1 tsp. salt, to taste
• 1/8 tsp. black pepper, to taste
• 1/8 tsp. dried rosemary (or more) to taste
• 1/8 tsp. dried sage
• 1/8 tsp. crushed red pepper flakes
• 5 cups dry pasta noodles (bite-sized)
• 3 cups rotisserie chicken (or fried chicken)
• 1 tsp. (or 1 cubes) better than Bouillon chicken base

Instructions

• Add butter, diced celery, and carrots into large pot over medium-high hear. Saute for 3 mins. Add garlic and cook for another 30 seconds

• Add chicken brother and season with rosemary, sage, crushed red pepper flakes, salt (definitely TASTE broth before adding more salt), and pepper. Add Better than Bouillon cube if needed.

• Bring broth to a boiul. Add noodles and cook until al dente. Don’t overcook them!

• Remove pot from heat and add chicken