Chicken Vegetable Soup

Ingredients

• 1 cup carrots sliced
• 1 cup celery chopped
• 2 cups meat from a rotisserie chicken diced cooked
• 2 quarts chicken bouillon 
• 8 ounce extra wide egg noodles cooked drained
• 1 cup peas fresh green
• 1 teaspoon rosemary dried whole
• 1 teaspoon salt 
• 1 teaspoon thyme leaves dried whole

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.