Servings: 8

2 to 3 c. Frozen Egg Noodles 2 to 3 c. Frozen Egg Noodles
2 tbs. Olive Oil 2 tbs. Olive Oil
2 Stalks of Chopped Celery 2 Stalks of Chopped Celery
3 Chopped Carrots 3 Chopped Carrots
12 c. of Low Sodium Chix Broth 12 c. of Low Sodium Chix Broth
1 Rotisserie Chix 1 Rotisserie Chix
1/3 c. Cornstarch ⅓ c. Cornstarch
1/4 c. Water ¼ c. Water
Salt & Pepper Salt & Pepper
Fresh Parsley for Garnish Fresh Parsley for Garnish

In lg. pot lightly salted water to a boil. Add noodles, cook til tender. Drain and rinse under cool running water. Saute' celery and carrots for soup base for 5 mins. In the lg. pot heat the chicken broth and bring to a simmer. Add celery and carrots. Then gently add the chicken to all the drippings from the pan and put a lid on it. Reduce heat and simmer for 15 mins In a small bowl mix cornstarch and water until cornstarch is completely dissolved. Pull out chicken and dice it. Gradually add the cornstarch to the soup, stirring constantly. Stir in noodles and diced chicken and heat through. Add salt and pepper and a handful of fresh parsley and serve immediately.