HOMEMADE CHICKEN NOODLE SOUP
- 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 frozen egg noodles [I used two packages for we like noodles!]
- addition salt and pepper to taste
- 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 through 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.