Recipe: Chicken Noodle Soup

It was really hot last weekend, but it's finally cooling back off. To celebrate the return of the crisp, Fall weather, I made a pot of chicken noodle soup tonight. This soup is comforting and delicious and you probably already have most of the ingredients on hand.

What you'll need:
-Rotisserie chicken
-64 oz. of chicken broth
-1 can of cream of chicken soup
-1/4 stick of margarine or butter
-3 carrots
-1 medium sized onion
-Salt & pepper
-1/2 package of egg noodles

Directions:
-Shred rotisserie chicken. You'll only use about half of the chicken for this recipe, so feel free to save the other half for another recipe.
-Chop onion and carrot.
-In large pot, heat broth and add chopped onion and carrot. Cook until tender.
-Add shredded chicken, salt, pepper, margarine/butter, and cream of chicken soup. Bring to a boil.
-Add egg noodles and cook until noodles are tender.

*Note: you can also boil an entire chicken and use the chicken/broth from that instead of store-bought rotisserie chicken + chicken broth. Also, I'm not a huge celery fan, but you could easily add chopped celery to this soup!

P.S. - I made this noodle-less zucchini lasagna this week. It was delicious but mine turned out extremely runny. Not sure where I went wrong!

Happy cooking!