Homemade Chicken Noodle Soup Recipe

INGREDIENTS

8 cups

Swanson Chicken Broth {64 oz.}

3 cups

cooked Rotisserie Chicken, shredded* {see notes}

1/3 lb

Linguine Noodles, broken into quarters {approx. 5 oz.}

1 cup

finely chopped Yellow Onion {about 1 med. onion}

1 cup

peeled and thinly sliced Carrots {about 3 med. carrots}

1/2 cup

thinly sliced Celery {about 1.5 stalks}

2 tbsp

Butter

Bay Leaves

1/2 tsp

dried Thyme Leaves

1 tsp

Pepper {I used freshly ground pepper}