Chicken Noodle Soup

In a large stock pot, melt butter over medium-high heat.

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Pour in the chicken broth and season with rosemary, sage, crushed red pepper, salt, and black pepper.

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Add the dry egg noodles to the boiling broth and cook until al dente, usually about 7-8 minutes.

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Stir in the shredded cooked chicken and let it warm through in the hot soup.

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Full recipe & nutritional info on bakedbree.com

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