Rotisserie Chicken Noodle Soup - cooking recipe

Ingredients

2 cups cooked rotisserie chicken (meat from half of the bird)
2 tablespoons butter
1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
1 medium redskin potato, diced
8 cups water
3 tablespoons better than bullion chicken base
1/2 teaspoon leaves thyme
1 teaspoon poultry seasoning
4 ounces dry egg noodles
2 tablespoons chopped fresh parsley

Preparation

Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
Add water & chicken base.
Simmer 20 min until potatoes are soft.
Add dry egg noodles & simmer 5-10 min more until noodles are soft.
Stir in fresh parsley & serve.