Ingredients
1 rotisserie chicken
5 cups water
1 Tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
3 carrots, peeled and diced
1/2 tsp pepper
2 tsp Herbs de Provence
1/8 tsp cayenne pepper
6 cups reduced-sodium chicken stock (see note below)
8 oz. egg noodles (any style works, although I used wide)
salt, to taste
Preparation
