What You Need:
1 carton of chicken stock (Swanson 32oz)
4 cups of water
4-5 carrot sticks cut and peeled
7-8 garlic cloves peeled (optional to cut)
2 celery sticks chopped
1/4-1/2 of a sweet onion chopped
2 tablespoons of chicken flavor bouillon (I use knorr)
1/2 teaspoon of fennel
1 stick of unsalted butter
Salt and pepper for taste
1/2 bag of egg noodles
Half of Rotisserie chicken shredded
Steps:
1. In a large pot add the stick of butter with onion, garlic, carrots, and celery. Sauté until soft.
2. Add chicken stock, 4 cups of water, and chicken seasoning, and fennel. Bring to a boil.
3. Add egg noodles to soup and allow to cook. For about 15 mins. Next add in the shredded chicken and allow to simmer for an additional 5-8 mins.
4. Season with additional salt and pepper if needed. Serve hot.
The Wild Gems 