Spicy Chicken Noodle Soup
1 rotisserie chicken, shredded
1 large onion, chopped
5 or so large carrots, peeled and sliced in large chunks
4 celery stalks chopped in large chunks
4 cups chicken broth, I like Swanson but I really should make my own
1/2 package of egg noodles
Cayenne, salt, pepper, garlic, and oregano to taste
Fresh parsley to finish
1) In a large pot heat oil and add onions and salt, cook for 1 minute or so
2) Add carrots and celery, then add spices and cook until slightly softened, about 6-9 minutes
3) Add broth and simmer until vegetables are near your desired softness and add shredded chicken and cook for about 10 mintues
4) Add cooked egg noodles and fresh parsley
5) Serve and enjoy!
This soup, like most, is better the next day, after the flavors have combined. I made this soup Sunday and we had soup and sandwiches for dinner on Monday.