-1 rotisserie chicken, shredded
-2 tablespoons of olive oil
-1 medium yellow onion, diced
-1 clove of garlic, minced
-1 carrot, diced
-2 stalks of celery, diced
-12 oz wide egg noodles (any noodle will suffice)
-8 cups of chicken broth or stock
-Handful of fresh parsley, chopped
-Salt & pepper to taste.
-Place a pot on medium-high heat and add 2 tablespoons of olive oil. Add in the diced carrot, onion, and celery.
-Salt and pepper the veggies, cover, and sweat the veggies for 5 minutes (you are not looking for the veggies to have any browning, you want them to soften and for the onions to turn translucent).
-Once the veggies have softened, add in the garlic and any juices/congealed fat from the container of the rotisserie chicken. Stir for 1 minute.
-Add in the broth or stock and bring the pot to a boil.
-Once boiling drop in your noodles and cook according to the packet instructions.
-As soon as the noodles are cooked turn off the heat and add in the shredded chicken.
-Stir and serve with crispy chicken skin
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