1 (3 to 5 lb.) whole cooked chicken (I use store-bought rotisserie)
3 (15 oz. ea.) cans chicken broth (Swanson)
1 can water (use empty broth can)
3 bouillon cubes
1 (12 oz.) pkg. Dutch egg noodles
bag of baby carrots
diced celery
chopped onion

Shred meat from whole cooked chicken and set aside. Prepare egg noodles according to package directions.

Dissolve bouillon cubes in water and add soup pot along with chicken broth. Add pulled apart chicken. Cut carrots, celery and onion and add to pot. Cook until carrot and celery are tender.

Stir in cooked noodles a few minutes before serving.

Enjoy!

Submitted by: Paige