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1
Season chicken pieces with McCormick's Rotisserie Chicken seasoning.
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2
In 8 quart dutch oven heat oil over medium heat and add seasoned chicken pieces.
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3
Sear lightly just till golden brown.
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4
Drain off excess oil and add water, chicken broth, onion, celery, carrots and seasonings.
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5
If you wish to make this lower sodium skip the salt for now and add to taste later.
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6
Lower heat, cover and let simmer 30-40 minutes or until chicken is done and tender.
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7
Remove chicken from broth and set aside.
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8
Turn heat up to medium high and add noodles to the pot.
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9
Stir often so they don't stick.
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10
Cook noodles for 10-12 minutes according to the package.
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11
While noodles are cooking, shred chicken (removing all bones if needed) .
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12
When noodles are done, add the cream of chicken and cream of mushroom soups and stir well.
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13
Add chicken and check seasonings.
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14
You may wish to add more black pepper or a little salt (the noodles really absorb the seasonings).
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15
Heat chicken through (maybe 3-5 minutes over medium low heat).
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16
Serve immediately.
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17
You may find you need to add additional chicken broth.
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18
Remember, this is NOT a soup - the entire pot should be creamy and thick but not thin and soupy.
