Rotisserie Chicken Noodle Soup

A friend originally made this for us and it is great. We use a rotisserie chicken from the grocery store, clean the meat off to chop for the soup and then boil the rest of the carcass to make some of the chicken broth that is required.

• 2 Tbsp butter
• 1 onion, chopped
• 3 stalks of celery, chopped
• 2 cups carrots, chopped
• Meat from a small rotisserie chicken, chopped
• 2 quarts good strong chicken stock (some can be produced from the rotisserie chicken bones)
• 1-2 tsp veggie boullion (if desired for deeper flavor)
• 3 cups egg noodles
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste

Saute onion and celery in butter until soft. Add to crockpot with all other ingredients except egg noodles. Simmer on low-med for 4 to 6 hours. Add egg noodles 10-15 minutes before eating.