Creamy Chicken Noodle Soup

Salted butter
Olive oil
Rotisserie Chicken
Carrots
Celery
Onion
Bay Leaf
Salt
Pepper
Chicken Stock
Additional Water
Egg Noodles

Saute chopped onion, carrots and celery in butter and olive oil until half cooked. Add shredded chicken, chicken stock, bay leaf and water and bring to a boil. Lower heat to medium-low and cook, stirring occasionally, for up to two hours addition salt and pepper if necessary. Cook egg noodles separately and add desired amount to each individual bowl of prepared soup. This keeps the noodles from soaking up all of the juices from the soup, which makes for better leftovers. This recipe makes 4-6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user 10TOLOSE3.