Slow Cooker Candy (Print Version)

# Ingredients:

01 - 1/2 Tablespoon butter.
02 - 2 ribs celery, diced.
03 - 3-4 large carrots, diced.
04 - 1 clove garlic, minced.
05 - 10 cups chicken stock or broth.
06 - 1 teaspoon salt, to taste.
07 - 1/2 teaspoon freshly ground black pepper, to taste.
08 - 1/8 teaspoon dried rosemary, to taste.
09 - 1/8 teaspoon dried sage.
10 - 1/8 teaspoon crushed red pepper flakes.
11 - 4 cups dry egg noodles, farfalle or other bite-size pasta.
12 - 3 cups rotisserie chicken.
13 - 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules.

# Instructions:

01 - Melt butter in large enameled pot over medium-high heat. Add celery and carrots, sauté 3 minutes until slightly softened.
02 - Stir in minced garlic, cooking for 30 seconds until fragrant.
03 - Pour in chicken stock and season with rosemary, sage, red pepper flakes, salt, and pepper. Add bouillon as needed for flavor.
04 - Bring broth to boil. Add noodles or pasta, cooking until just al dente. Don't overcook store-bought noodles.
05 - Remove from heat when noodles are tender. Add rotisserie chicken and adjust seasonings as desired.
06 - Serve hot. Store leftovers in airtight container in refrigerator for 4-5 days.

# Notes:

01 - Using homemade stock is highly recommended for richer flavor.
02 - For gluten-free adaptations, use gluten-free egg noodles.
03 - Can be made ahead - prepare broth first, add noodles and chicken fresh when serving.
04 - Freezes well for up to 3 months.

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