It was chilly & rainy today so I decided to use the rest of my rotisserie chicken & make chicken noodle soup. Since there's just two of us now, we eat part of a rotisserie chicken one day & then I use the leftovers for either chicken salad, soup, chicken 'n dumplings, etc. The secret to this soup is to use Reames Homestyle Frozen Egg noodles. I used to make homemade noodles, but these are so good.
1 leftover rotisserie or roasted chicken, bones & all
(& extra pieces of chicken, if needed)
1 onion, chopped
2-3 stalks celery
3-4 carrots, peeled & left whole
6 cups chicken stock or broth
4 cups water
1 bay leaf
1 T. dried parsley flakes
freshly ground pepper
salt, if needed
1- 12 oz. pkg. Reames frozen noodles
Put the chicken in either a crock pot or a large stockpot or dutch oven with all the ingredients EXCEPT the noodles.
Cover the pot & cook on low in the crock pot or, if using the stockpot or dutch oven, cook at 225 degrees all day. Take the chicken out & let cool enough to handle. Strain the broth into a large bowl. Save the carrots & chop up. Discard the bones, bay leaf, etc. Chop the cooled chicken & return to the broth along with the carrots & put in the stockpot; bring to a boil & then add the frozen noodles. Return to a boil & then simmer for about 20 - 30 minutes, or until noodles are done. Taste the broth to see if any seasoning is needed.