Laura'S Tickle Your Tastebuds Chicken Noodle Soup - cooking recipe

Ingredients

6 (10 3/4 ounce) cans chicken broth or (10 3/4 ounce) cans homemade chicken stock
5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
1 cup celery, sliced
2 medium onions, chopped
2 cups carrots, sliced
1 (14 ounce) can corn, drained
1 teaspoon dried sage or 2 teaspoons fresh sage, minced
1 tablespoon thyme
1 teaspoon rosemary
1/2 bunch fresh cilantro, less stems and chop
salt & freshly ground black pepper, to taste
3 cups egg noodles, cooked

Preparation

In stock pot, cook onions and celery in olive oil until tender.
Add 5 cans of chicken broth, carrots, corn and seasonings.
Bring to boil, reduce heat to simmer, and cook for 2 hours.
Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
Variation: CROCKPOT.
Lightly spray inside of crock pot with cooking spray.
Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 1/2-2 hours until noodles are tender.