Ingredients

The following ingredients have 4 Servings
  • 12 cups of chicken stock or consommé
  • 1 rotisserie chicken
  • 2 tablespoons oil
  • 2 carrots (sliced)
  • 4 celery stalks (sliced)
  • 1 onion (diced)
  • 8 oz /250g uncooked egg noodles
  • salt and pepper to taste
  • celery leaves roughly chopped
  • handful of fresh chopped herbs (parsley)

Instruction

  • Shred the store-bought roast chicken without skin and set aside.
  • Heat oil in a large stockpot. Saute the onions, carrots and celery for about 5-7 minutes until translucent and they start to caramelize.
  • Add stock and bring to a boil and then allow to simmer for about 10 minutes.
  • Add noodles and simmer for 8 minutes.
  • Mix in the shredded chicken and season. Allow to simmer for another 2 minutes.
  • Finish by adding the celery leaves, parsley and herbs. Enjoy