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Colin Wills, BDI Vice President

Viking Soup

Ingredients

1 rotisserie Chicken, shredded 
6 quarts of chicken broth
3 stalks of celery, chopped 
1 bag of baby carrots, chopped
1 tsp garlic powder 
1 bag of egg noodles, uncooked
Yellow food coloring if desired (4 drops)

Directions

Pour chicken broth into large pan. Add chopped celery, onion, carrots and garlic powder. Cook until veggies are tender — about 20 minutes. Add chicken and egg noodles and cook an additional 8-12 minutes. Add food coloring if desired.