Chicken Noodle Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 1 rotisserie-cooked chicken (i prefer the buttermilk flavor)
• 1 (12 ounce) package reames frozen noodles
• 4 stalks celery (cut into 1 inch chunks)
• 4 carrots (peeled and cut into 2 inch chunks)
• 2 large onions (peeled and quartered)
• 2 large garlic cloves (peeled and smashed)
• 8 sprigs fresh rosemary
• 1 -2 bay leaf
• 8 chicken bouillon cubes
• fresh ground black pepper (25 turns)
• salt (if needed)
• water

Recipe

• 1 first, remove all meat from rotisserie chicken and pull apart into bite size pieces. set chicken meat aside in refrigerator.
• 2 place chicken carcass and skin into large soup pot (mine is 7 qts.) and fill 2/3 full with water.
• 3 add onions, garlic, 4 sprigs rosemary, bay leaves, bouillon cubes and black pepper to soup pot. bring to a boil and simmer with loose lid for 1 1/2 to 2 hours (or until flavor is rendered out of carcass).
• 4 strain solids out of pot, leaving chicken broth. next, add the celery and carrots to the broth, bring back to a boil, then reduce to a simmer and cook for 1 to 1 1/2 hours (until veggies are fork tender).
• 5 while celery and carrots are cooking, boil reames noodles in another pot according to package directions. strain noodles when done and set aside.
• 6 when carrots and celery are fork tender, add noodles and chicken meat to the pot.
• 7 bundle remaining 4 rosemary sprigs into cheesecloth and add to pot also.
• 8 simmer soup for 15-20 minutes so chicken is heated through and has a chance to absorb the broth.
• 9 remove rosemary bundle and taste to see if additional pepper (or salt) is needed. serve along with biscuits or crusty warm bread.