Rotisserie Chicken Noodle Soup
Pick chicken meat from bones, removing skin; discard bones and skin and shred meat. In a large stockpot, combine chicken, broth, carrots, celery, onion, thyme and parsley. Bring to a boil over high heat; reduce heat to low and simmer until vegetables are tender (about 15 min.). Return to a boil over high heat; add linguine, cooking until noodles are tender (2-3 min.).