1 whole rotisserie chicken
2 boxes chicken stock
1 large onion
3 cups chopped carrots (buy pre-chopped to save time)
1 large can cream of chicken soup (family size)
parsley
salt and pepper
garlic powder
onion powder
1 (16 oz.) bag wide pasta noodles (or egg noodles)

Pour chicken stock into a large pot on medium heat. Chop onion and carrots and put them into the stock to get tender. While carrots and onion are cooking, break down the rotisserie chicken and shred into pieces. Set the chicken aside.

Once carrots and onions are tender, you may add the cream of chicken soup. Add a dash of parsley, salt, pepper, garlic powder and onion powder to your liking. Turn down to low heat and add noodles (uncooked) and chicken. Cook until noodles are tender.

Submitted by: A Smith