Add both containers chicken broth to a stock pan over medium heat. Salt and pepper to taste.

Dice carrots, celery and onion and add to the chicken broth. Add garlic.

Add your cooked rotisserie chicken whole.

Bring to a boil for about 10 minutes

Remove chicken and shred.

Add the shredded chicken back to the stock pot.

Turn heat to low, cover and allow to simmer for at least 45 minutes to 5 hours.

Make ur eggs noodles. In a bowl add 2 cups of flour.

Make a well and add 1 tsp of salt and 4 eggs.

Mix until all the flour is incorporated. Cover and refrigerate for at least 30 mins to overnight.

Roll out the dough and slice noodles with a knife or pizza slicer.

Turn the soup up to medium and allow to come to a boil and add your noodles.

Allow to cook for about 10 minutes and serve.