Ingredients

• 6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock
• 5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
• 1 cup celery, sliced
• 2 medium onions, chopped
• 2 cups carrots, sliced
• 1 (14 ounce) can corn, drained
• 1 teaspoon dried sage or 2 teaspoons fresh sage, minced
• 1 tablespoon thyme
• 1 teaspoon rosemary
• 1/2 bunch fresh cilantro, less stems and chop
• salt & freshly ground black pepper, to taste
• 3 cups egg noodles, cooked

Instructions

1. In stock pot, cook onions and celery in olive oil until tender.

2. Add 5 cans of chicken broth, carrots, corn and seasonings.

3. Bring to boil, reduce heat to simmer, and cook for 2 hours.

4. Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.

5. Variation: CROCKPOT.

6. Lightly spray inside of crock pot with cooking spray.

7. Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.