Chicken Noodle Soup

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.

Now sit back & enjoy a delicious bowl of soup!