Ingredients

The following ingredients have 6 Servings
  • 1 rotisserie chicken, fully cooked
  • 1/3 of an onion
  • 2 stalks of celery
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Reserved chicken
  • 8 ounces of Reame’s frozen egg noodles
  • addition salt and pepper to taste

Instruction

  • Remove the chicken from bones, and set aside. Add remaining parts of the chicken (bones, skin, juices, etc) to a large pot and cover with water. I used about 3 quarts of water.
  • Add 1/3 of an onion, 2 stalks of celery (leaves are good) and a bay leaf. Add some salt (about 1/2 teaspoon) and some black pepper. Bring to a gentle boil uncovered, and allow to simmer gently for 1-2 hours.
  • Remove the bones, skin, vegetables and bay leaf. Pour the broth trough a fine mesh strainer into a large bowl. Then pour it back into the pot and return to the heat. I added three more cups of water to my broth at this point, and the amount will depend on how much flavor you like, and how concentrated your broth is.
  • Add the chopped onion, celery, and carrots and simmer gently on medium heat until they are tender (about 30 minutes).
  • In the meantime, cut your reserved chicken into bite size pieces and add it to the pot.
  • Add the frozen noodles, and simmer and stir occasionally for at least 20 more minutes. Taste the soup for seasoning and add more salt and pepper as needed.