1 rotisserie chicken
4-6 cups chicken broth
¾ pkg wide egg noodles
1 pkg frozen vegetables
1 tablespoon Tuscan Farmhouse blend
Pull meat from chicken and shred
Warm the chicken broth in a large pot over medium heat. Add the shredded chicken, frozen vegetables and Tuscan Farmhouse blend. Cook until heated.
In a separate pot boil 4 cups water and cook egg noodles as directed on package. When al dente, drain and add to the soup mix. Stir the noodles in and serve.