Ingredients:
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
Bring
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.
Add
chicken, and continue cooking over low heat for
about five minutes.
Add egg
noodles. (If needed, add water to desired
amount.) Simmer over medium-low heat until
noodles and carrots are tender, and chicken is
heated through.
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