Halloween Chicken Noodle Soup

4 Carrots

4 Celery Stalks

12 ounces Garden Rotini Noodles

12 cups Chicken Broth

4 cups Cooked Chicken

1 can Condensed Cream of Mushroom

1 tsp Thyme

1 tsp Sage

1 tsp Salt

1/2 tsp Pepper

Cut two slices down the side of whole carrots to form pumpkin stem shape, then cut into slices. Dice celery.

In a small saucepan, boil both veggies in 1 cup of chicken broth until soft. (Roughly 15 minutes, add more broth if necessary)

While veggies are cooking, in a medium saucepan, cook noodles according to package, then strain.

In a large stock pot add remaining ingredients along with the veggies and noodles, bring to a boil. Let simmer for 5 minutes then serve.

We serve with crackers.

Any chicken broth can be used. I usually used 4 cups of store bought and make the rest from stock. The chicken I will sometimes make in the Crockpot the night before, but usually I will just use a rotisserie. The soup is also great without the actual chicken, so you can use as little or much as you like. Just remember if using more to add more broth so you don't end up with a casserole consistency.