1 prepared rotisserie chicken (4 cups chopped meat)

8 cups low-sodium chicken broth

1/2 cup onion, chopped

1 cup celery, sliced

1 cup carrots, sliced

6 oz fettuccine, uncooked and broken into small lengths

3 tablespoons fresh parsley, chopped

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Remove the meat from the rotisserie chicken and chop into bite-sized pieces; measure out 4 cups.
Bring the chicken broth to a boil in a large stock pot.
While the broth heats, chop the onion, celery, and carrots.
Add the chicken, vegetables, and broken fettuccine to the pot.
Return to a boil and cook for about 10 minutes, or until noodles are tender.
Stir in the parsley and serve the soup hot.

Add garlic or a bay leaf for additional flavor.

Stir in a splash of half-and-half for a creamier soup.

Egg noodles work well as a substitute for fettuccine.

Add peas, corn, or spinach for extra vegetables.