Kristin's easy peasy chicken noodle soup
 

1 Rotisserie Baked Chicken and pour in the juice too.
1-2 32 oz, Boxed/Canned Chicken Stock
1 pkg Frozen carrots &/Or any other veggies you want to add.
1-3 Celery stalks cut into pieces
a small amount of chopped onion.
Grandma's Frozen Noodles or your choice of dry noodles (The frozen are closer to homemade)
2-3 Tbsp Butter
Salt
Pepper,
Thyme

Put whole chicken, and it's juice, in pot and pour in the chicken stock. Let simmer for about 1/2 hour. ADD all the veggies and let cook for another 20 minutes. Finally add the now slightly thawed noodles by hand and carefully separating them from each other. Let cook until noodles are fluffy and completely cooked.

From my Daughter in law. She's a busy, business woman, but can make this in stages as she gets other stuff done after she gets home from client mtgs. I would have never thought to use a pre-baked chicken. But this was terrific. She said sometimes she adds a can of Cream of Chicken or Cream of Celery soup to make it just a bit different.

Interesting how creative working women can get! We can't be our moms or grandmas in the kitchen but we can get pretty close! Just copied your post and it will go in my recipes to try folder. Thanks.

I have been using rotisserie chicken, for several kinds of soup, lately. So easy, less fat, etc.

I use the carcass of a rotisserie chicken, still plenty of meat left for soup after l meal....it gives a good flavor to
the soup...

This is what I do as well....and when I make a pot of soup I try to put at least 2 helpings in the freezer for a later meal.
I ate one of those previously frozen soups today...delicious!

Sounds very yummy. Going to save this recipe and try when it cools down.