Chicken Noodle Soup

Stock

Ingredients

• 1 rotisserie chicken (bones + skin)
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 onions, chopped
• 2 bay leaves
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 10 peppercorns
• 8 cups water
• 6 chicken bouillon cubes

Instructions

1. Add everything to a large pot
2. Bring to a boil, skim foam
3. Reduce heat, cover, and simmer 2+ hours
4. Cool slightly, then strain. Discard solids
5. Taste and adjust seasoning if needed

Source: https://tastesbetterfromscratch.com/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken/#wprm-recipe-container-14195

Or skip this and use 10 cups good-quality chicken broth

Soup

Ingredients

• ½ tbsp butter
• 2 celery ribs, diced
• 3–4 carrots, diced
• 1 garlic clove, minced
• 10 cups chicken stock
• 1 tsp salt (to taste)
• ½ tsp black pepper
• ⅛ tsp dried rosemary
• ⅛ tsp dried thyme
• Pinch red pepper flakes
• 4 cups egg noodles (or other small pasta)
• 3 cups cooked rotisserie chicken, shredded

Instructions

1. Melt butter in a large pot over medium heat
2. Add celery and carrots; cook 3 minutes
3. Add garlic; cook 30 seconds
4. Pour in stock and add seasonings. Taste before adding extra salt
5. Bring to a boil
6. Add noodles; cook just until tender (don’t overcook)
7. Remove from heat and stir in chicken
8. Taste and adjust seasoning. Serve warm

Source: https://tastesbetterfromscratch.com/chicken-noodle-soup/#wprm-recipe-container-12306