INGREDIENTS
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1 rotisserie chicken
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5 cups water
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1 Tbsp olive oil
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1 medium onion, diced
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2 stalks celery, diced
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3 carrots, peeled and diced
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1/2 tsp pepper
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2 tsp Herbs de Provence
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1/8 tsp cayenne pepper
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6 cups reduced-sodium chicken stock (see note below)
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8 oz. egg noodles (any style works, although I used wide)
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salt, to taste