Chicken Noodle-less Soup (Lower Sodium Version)

2 49oz Swanson Reduced Sodium Chicken Broth
10 large carrots, peeled & cut into rounds
9-10 medium yellow or white onions, coarsely chopped
6 stalks celery, diced
1 whole rotisserie chicken (if you buy one from the grocery store...RINSE IT FIRST!! This removes the ridiculous amount of sodium on the outside. I highly recommend roasting your own instead.)
10 cloves roasted garlic, mashed
10 tsp reduced sodium better than bouillon chicken base
10 cups water
1 1/2 C dry sherry
1 whole bunch parsley, coarsely chopped
1 whole bunch thyme, tied with kitchen string

In a very large stock pot, heat the olive oil.
Add the onions, carrots, celery & garlic and cook until the onions begin to sweat (about 15min)
Add the bundle of thyme and cook for an additional 5min.
While the vegetables are cooking, shred the meat off of one rotisserie chicken.
Add the chicken broth and shredded chicken and bring to a boil.
Once boiling, add the bouillon base and water and return to a hard boil.
Add the sherry & simmer for 20-30min until vegetables are cooked.
Remove the thyme bundle and add the parsley.

Serving Size: Makes 16 2-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user JENNMANUEL.