1 large carrot (cut into disks)
1/2 the meat from a rotisserie chicken, shredded
~1/3 of an 8 oz. bag of noodles (I use No Yolks cholesterol free egg white pasta)
ground black pepper
In a 2 quart pot, heat broth and carrots over med-high heat until boiling. Add shredded chicken, noodles, and generous amounts of pepper. Reduce heat to medium and cook for 10 minutes or until noodles are tender. Stir often. That's it! You're done!
I like my soups pretty chunky and more like stews, so I put in a lot of noodles. Just add less noodles if you want yours to be more 'brothy'. You may also want to add in other veggies, like celery.
The sandwich in the background that I served my soup with was a grilled provolone & roast beef on rye.