This is a recipe I sort of made up on my own, so forgive the less-than-specific instructions!
shredded/cut chicken from at least 2 roasted/rotisserie chicken breasts (I threw in some dark meat, too)
2 celery stalks, sliced
2 carrot sticks, sliced (I used about a cup of matchstick carrots)
1/2 onion, diced
Tblsp. olive oil
tsp. dried thyme
2 bay leaves
package of frozen Reames egg noodles (the 20-minute kind)
2 boxes (8 cups) of chicken broth
salt and pepper to taste
Cut up/shred the chicken and set aside. Cut up veggies. In a large stockpot, saute veggies in the olive oil until crisp-tender, about 5-7 minutes on medium (on my stove). Add the chicken broth (I had only 6 cups chicken broth, so I added 2 cups of water and I really liked the flavor of the broth), thyme, bay leaves, and salt and pepper. Bring to a steady boil and add the noodles. Near the end of the cooking time, add in the chicken.
The finished result was a bit soup-y, but we loved it. If you like your chicken-n-noodles to be thicker, make this earlier in your day, refrigerate, then warm up for dinner (reserve some chicken broth and add in to heat it up and re-separate your noodles). You could use other veggies, you could throw in some minced garlic, you could certainly add in some extra spices, but this was warm and delicious comfort food on a freezing cold night. I hope you enjoy!