Old-Fashioned Chicken Noodle Soup

     1 rotissory chicken or 2-3 cooked chicken breasts

     3 32 ounce cartons low sodium chicken broth

     2 14.5 ounce cans peeled diced tomatoes (in juice)

     1/2 teaspoon dried thyme

     1 1/2 teaspoon dried parsley flakes

     1/2 teaspoon black pepper

     1 bay leaf

     2 large potatoes, cubed

     2 large carrots,  peeled and sliced

     1 12 ounce package Reames Homestryle Egg Noodles

     1 tablespoon butter

     1 cup celery, chopped

     1/2 cup green onion, chopped

     1 garlic clove, minced

     1 teaspoon black pepper

     1-2 teaspoons garlic salt, per taste

Shred chicken and set aside.

In a large pot add chicken broth, tomatoes (including the juice of one can), thyme, parsley, 1/2 tsp black pepper, and bay leaf. Bring to a rolling boil. Then add potatoes, carrots, noodles. Lower heat to bring broth to a simmer, cover and cook for 30 minutes.

While cooking, add butter, celery, and onion to a medium saucepan. Cook over medium-high heat until green color starts to brighten and vegetables start to look translucent. About 3 minutes. Take off of heat and set aside.

Once soup mixture has finished cooking add chicken, celery/onion mixture, and garlic. Simmer for a couple minutes longer. Turn off heat and add remaining black pepper and garlic salt. Serve with warm rolls if desired.