Andrea's Chicken Noodle Soup

1 Rotisserie chicken
3 cans chicken broth
2 c chopped celery
2 c chopped carrots
1 c half & half
3 Tbsp corn starch
Noodles

Tear the chicken meat into pieces. Set aside. In a large saucepan, add broth plus 3cans of water, carrots, and celery. Boil until carrots are soft. (15 minutes)
Add noodles and cook until al dente. Pour 1/2 cream into bowl with cornstartch and mix until dissolved. Pour into soup and stir until thickened. Add remaining cream and chicken.