Chicken Noodle Soup (Print Version)

# Ingredients:

01 - Butter - 1/2 tablespoon.
02 - Celery ribs, diced - 2.
03 - Large carrots, diced - 3-4.
04 - Garlic clove, minced - 1.
05 - Chicken stock - 10 cups.
06 - Salt - 1 teaspoon.
07 - Black pepper - 1/2 teaspoon.
08 - Dried rosemary - 1/8 teaspoon.
09 - Dried thyme - 1/8 teaspoon.
10 - Red pepper flakes - 1/8 teaspoon.
11 - Egg noodles - 4 cups.
12 - Rotisserie chicken, shredded - 3 cups.
13 - Better than bouillon chicken base - 1 teaspoon.

# Instructions:

01 - Cook celery and carrots in butter over medium-high heat for 3 minutes. Add garlic for 30 seconds.
02 - Add stock, herbs, seasonings and bouillon. Bring to boil.
03 - Add noodles and cook until just al dente. Don't overcook.
04 - Add shredded chicken and adjust seasonings to taste.

# Notes:

01 - Best with homemade stock.
02 - Can use raw chicken instead.
03 - Freezes well for 2-3 months.

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