1 Tbsp vegetable oil
garlic cloves, chopped
1 cup chopped onion
2 cups carrots, sliced
1 cup celery, finely sliced
bay leaves
fresh sprigs of thyme
4 cups cooked rotisserie chicken meat, shredded
4 quarts chicken broth
6 oz Skinner® Extra Wide Egg Noodles
1/4 tsp salt
1/4 tsp ground black pepper

Cooking Directions:

1.  Heat oil in a large pot over medium heat.  Add garlic and onions and sauté 2 minutes.

2.  Add carrots, celery, bay leaves, thyme, chicken and broth.  Bring to a boil. 

3.  Add noodles.  Reduce heat to medium and simmer 10 minutes.  Remove bay leaves and thyme sprigs.

4.  Season with salt and pepper.