Old Fashion Chicken and Noodles

• 3 lbs chicken pieces, skin off
• 1 tablespoon McCormick Rotisserie Chicken Seasoning
• 2 tablespoons vegetable oil
• 1 quart chicken stock
• 1 quart water
• 2 celery ribs, chopped
• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 1 teaspoon thyme leaves
• 1 teaspoon fresh ground black pepper
• 1 teaspoon salt (optional)
• 16 ounces amish wide egg noodles
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup

1. Season chicken pieces with McCormick's Rotisserie Chicken seasoning.
2. In 8 quart dutch oven heat oil over medium heat and add seasoned chicken pieces.
3. Sear lightly just till golden brown.
4. Drain off excess oil and add water, chicken broth, onion, celery, carrots and seasonings.
5. If you wish to make this lower sodium skip the salt for now and add to taste later.
6. Lower heat, cover and let simmer 30-40 minutes or until chicken is done and tender.
7. Remove chicken from broth and set aside.
8. Turn heat up to medium high and add noodles to the pot.
9. Stir often so they don't stick.
10. Cook noodles for 10-12 minutes according to the package.
11. While noodles are cooking, shred chicken (removing all bones if needed) .
12. When noodles are done, add the cream of chicken and cream of mushroom soups and stir well.
13. Add chicken and check seasonings.
14. You may wish to add more black pepper or a little salt (the noodles really absorb the seasonings).
15. Heat chicken through (maybe 3-5 minutes over medium low heat).
16. Serve immediately.
17. You may find you need to add additional chicken broth.
18. Remember, this is NOT a soup - the entire pot should be creamy and thick but not thin and soupy.

chicken, vegetable oil, chicken, water, celery, carrots, onion, thyme, fresh ground black pepper, salt, egg noodles, cream of chicken soup, cream of mushroom soup

Taken from www.food.com/recipe/old-fashion-chicken-and-noodles-524347 (may not work)