Home-style Chicken Noodle Soup

1 medium onion, diced 2 large carrots, diced 2 ribs celery, diced 3 Tbs. butter 1 bay leaf 1 tsp. dried herbes de Provence 3 cups diced rotisserie chicken, dark and white meat 64 oz. lowsodium chicken broth 8 oz. wide egg noodles Salt and pepper, to taste

Sauté onion, carrots and celery with butter in large pot over medium heat until onion is translucent, 5- 6 minutes. Stir in bay leaf and herbes de Provence; cook 1 minute. Add chicken and broth; bring to simmer. Cook 10 minutes. Add egg noodles to pot; simmer 8 minutes or until noodles are tender. Season with salt and pepper. Ladle into bowls and serve with crackers. Makes 8 servings.

NEXT WEEK: Bake up something red velvet!