I had leftover rotisserie chicken from Costco, so I cut that up in dices and used it for this soup. All I had to do was heat up the low soduim chicken broth until it was boiling then add the local grown carrots, zucchini, yellow squash, red bell pepper and mushrooms. For the celery, I just used two small stalks with the leafy green tops and minced it up thinly and added it to the soup. I didn't have any onions but I added 1 piece of garlic clove. Once the vegetables started to cook up a bit, I added a generous handful of the uncooked egg noodles. I seasoned the soup with fresh ground hawaiian sea salt and black pepper. I let the soup simmer for about 20 minutes until the noodles and vegetables were cooked. I had some fresh basil so I chopped up a little and sprinkled it on top last for color and flavoring. A very hearty, fresh, and flavorful soup this is! The soup has a light mild chicken taste, which I like a lot. The carrots taste sweet and still has a slight give when I took a bite into it - nice! The zucchinis still retained a nice bright green color to it, thou it was thinly sliced. All the fresh vegetables and herb makes this a 5 star for me. A pretty and "healthy" soup. It was perfect since my family woke up sick today. I also made, "Buttermilk Bread I, " from this website, to serve along with this soup. (That bread is tasty by the way). I really enjoyed this soup. It was easy to make and it hit the spot with everyone.
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I had leftover rotisserie chicken from Costco, so I cut that up in dices and used it for this...