1 fully cooked rotisserie chicken (from our Deli)
10 cups chicken stock
2 stalks celery, sliced
2 carrots, peeled and sliced
1 large onion, peeled and chopped
1 cup frozen corn, thawed
2 tsp. dried thyme or herbes de Provence
1 bay leaf
2 heaping cups wide egg noodles
Salt and pepper

Prep: 15 minutes Cook: 35 minutes Serves: 8

Remove and discard skin and bones from chicken and tear meat into bite-size pieces. Combine all ingredients except noodles, salt and pepper in a large stockpot. Cover and bring to a boil; reduce heat and simmer for 20 minutes. Add noodles and cook for 10 to 15 minutes more or until pasta and vegetables are tender. Remove bay leaf and season to taste with salt and pepper. 

Nutrition per serving: 250 calories, 25 g protein, 9 g total fat (2.5 g sat.), 18 g carbohydrate, 2 g fiber, 3 g sugar, 70 mg cholesterol, 1330 mg sodium, 5 points

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