Chicken Noodle Soup

Rotisserie chicken is so great for so many things - chicken salad, chicken enchiladas, chicken noodle soup. And this is a Cooks Country recipe that is so easy. We love it on weeknights in the winter. 

3 T butter

1 onion, chopped

1 celery rib, sliced thin

2 carrots, peeled and sliced into thin rounds

2 t minced fresh thyme

salt and pepper

8 c low-sodium chicken broth (prefer Swanson's Organic Broth)

4 oz egg noodles (prefer Light and Fluffy)

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

1 c frozen peas

INSTRUCTIONS

• 1. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetables are softened, 10 to 15 minutes.
• 2. Add noodles to pot and simmer, uncovered, until tender, about 5 minutes. Off heat, stir in chicken and peas until heated through, about 2 minutes. Season with salt and pepper. Serve.