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 us...