Chicken Noodle Soup
With cold weather finally settling in up here in Northeast Wisconsin, it’s definitely soup season. What better way to contribute to our ongoing rotisserie chicken series than a classic chicken...
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Wooden spoon
- Measuring spoon
- Colander
- Ladle
- Serving bowl
Ingredients
- 5 cups of chicken broth*
- 2 large carrots, quartered and chopped
- 1 large onion, chopped
- 2 sticks celery, halved and chopped
- 2 cups shredded rotisserie chicken
- 2 tsp diced garlic
- 1 tsp dried italian seasoning
- Salt
- pepper
- 2 cups egg noodles
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