Chicken Noodle Soup, No Broth. Ala Rachael Ray!

• 1 rotisserie-cooked chicken
• 2 tablespoons olive oil
• 1 medium onion, sliced thin
• 2 -3 carrots, cut into Matchsticks
• 4 -5 celery ribs, cut into Matchsticks
• 2 small zucchini, cut into Matchsticks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1 lb wide egg noodles
• 1 tablespoon butter
• 1/2 cup Italian parsley, chopped
• 0.5 (10 ounce) bag frozen peas, thawed

1. Remove the skin and bones from the chicken and shred the meat or cut into chunks.
2. Saute the onions, carrots and celery in the oil until tender.
3. Add the zucchini and the seasonings and cook for a few more minutes.
4. While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
5. Drain them well and return them to the pot.
6. Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm.
7. Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed.
8. Place the noodles into bowls and serve the Chicken_Veggie Mixture on top.
9. Voila! Chicken Soup without Broth! :-).

rotisserie, olive oil, onion, carrots, celery, zucchini, salt, pepper, poultry seasoning, egg noodles, butter, italian parsley, frozen peas

Taken from www.food.com/recipe/chicken-noodle-soup-no-broth-ala-rachael-ray-300603 (may not work)