8 servings

2 each rotisserie chickens, skin discarded, meat removed from bone and meat diced

8 cups prepared chicken broth

1 pound carrots, peeled and diced

3 ea. Celery stalks, diced

3 cloves garlic, minced

1 cup turnips, diced

3 tbsp. Parsley, minced

1 ea. Sweet onion, diced

2 ea. Green onions, diced

2 bay leaves

3 ea. Sprigs fresh thyme

1 tsp. Dry oregano

2 tsp. Each salt and pepper

2 cups cooked egg noodles

Procedure:  Place above ingredients in a 4 quart soup pot.  Set pot on high heat and bring to boil for 2 minutes.  Reduce heat and simmer gently on low heat for two hours.  Fifteen minutes before serving, remove thyme sprigs, and add in two cups cooked egg noodles.    For service, divide into soup bowls, garnish with oyster crackers, and enjoy!