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About the Recipe
Ingredients
1 rotisserie chicken, skin removed, meat pulled from bones, and chopped
4 cups chicken broth
5 medium carrots, peeled and diced
2 stalks celery, diced
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1 cup heavy cream
1 tablespoon cornstarch
3 cups uncooked egg noodles
Preparation
Place first eight ingredients in crockpot and cook on Low for 6 hours (High 4 hours) or until veggies are tender.
Add heavy cream, cornstarch, and egg noodles and cook for 30 additional minutes or until noodles are cooked through. Enjoy!
**Note: You can thin out the mixture with a little milk to your desired consistency.
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