Chicken Noodle Soup

CHICKEN NOODLE SOUP

INGREDIENTS

—1 rotisserie chicken; deboned & chopped; save the carcass

—6-8 cups of water or chicken broth

—2 stalks of celery

—1 onion 🧅

—1-1.5 cups of chopped carrots 🥕

—2 tbsp of garlic 🧄

—1/2 stick of butter 🧈

—1 tbsp of dry thyme

—1 tbsp of dry rosemary

—1 tbsp of dry oregano

—To taste: salt, pepper, red pepper flakes

—1 tbsp of chicken bouillon

—1 package of egg noodles

—Chopped fresh parsley

DIRECTIONS

1. Add rotisserie chicken carcass and water/chicken broth to a pot and bring to a boil for 10 minutes.

2. Turn heat down and let it simmer for 4 hours.

3. Strain the broth, removing bones/carcass completely & add chicken bouillon.

4. Chop vegetables.

5. Melt butter in a pan.

6. Sauté vegetables.

7. Add seasonings to vegetables.

8. Add vegetables to the broth & bring to a boil.

9. Add egg noodles and boil for 10-12 minutes.

10. Turn heat down to simmer and add chopped rotisserie chicken.

11. Add parsley.

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