1 c diced onions

1 tbsp oil

2 c chopped celery

2 ½ c sliced carrots

2 c rotisserie chicken, cut into bite sized pieces

6-8 c chicken broth

8 oz large macaroni noodles

1 ½ tsp dried parsley

½ - 1 tsp salt (depends on the saltiness of the broth)

¼ tsp pepper

Heat oil in a large heavy bottomed pot (6-8 qt size) over medium heat.  Saute onions in oil until translucent.  Add chopped celery and sliced carrots and saute with onions for about 3 minutes.  Stir in parsley, then pour in 6 cups chicken broth, bring to a boil and add noodles.  Allow noodles to cook for 10 minutes, add chicken and warm through.  Add broth as needed or desired.  Add salt and pepper to taste.  Serve with crackers or crusty bread.

I make lots of substitutions and never measure anything, so make it your own and enjoy!!  I use the large macaroni noodles because they tend to hold up better, but you can use cavatappi or rotini noodles just as easily.  If you like Penzey's spices, their Mural of Flavor adds a wonderful flavor (about ½ - 1 tsp).  After Thanksgiving, I use leftover turkey instead of chicken.