Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots, sautéing for approximately 3 minutes. Incorporate the minced garlic, allowing it to cook for another 30 seconds until fragrant.
Pour in the chicken stock and season the broth with rosemary, sage, crushed red pepper, salt (taste before adding more), and pepper. Stir in a spoonful of “better than bouillon” chicken or chicken bouillon granules as needed for extra depth of flavor.
Bring the broth to a rolling boil. Introduce the noodles (either uncooked homemade egg noodles or dry store-bought pasta) and cook until the noodles reach al dente. If using store-bought noodles, be mindful not to overcook them. Remove the pot from heat as soon as the noodles are just tender; they will continue to cook in the residual heat and should not become mushy.
Add the shredded rotisserie chicken to the pot, stirring to combine. Taste the broth again and adjust the seasonings if necessary.
Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.
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