Ingredients:

2 cups rotisserie chicken, bite size

2 med carrots, bite size

2 stalks celery, chopped

1/2 large onion

4 cups chicken broth

1 cup corn

2 cups wide egg noodles

Optional: for creamy soup add 1/2 cup heavy cream

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Instructions:

1. Saute onion, celery and carrots in a splash of olive oil & pat of butter. 

2. Add salt, pepper and cayenne.

3. Add chicken broth to deglaze the pot and add chicken, corn and noodles.

4. Simmer until noodles are cooked.

5. For creamy soup: Mix 1/2 cup lukewarm water with heavy cream and add to the pot. Serve when warmed through.

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