chicken noodle soup
1 rotisserie chicken
12 c chicken broth
2 c water
1 chicken bouillon cube
1 large, thick carrot; peeled and chopped into half-moons
4 ribs celery, chopped into 1" pieces
5 cloves garlic, minced
1oz package fresh poultry herbs (sage, thyme, rosemary), tied together with kitchen string
2 bay leaves
6oz egg noodles (roughly half a package)
2 tbsp butter
1. Remove the skin from the rotisserie chicken and roughly shred the meat. Use the carcass to make your own broth or use a high quality store-bought one.
2. In a large pot, heat up the butter over medium heat.
3. Cook the carrots and celery for 3 minutes then add the garlic and cook for another minute.
4. Turn up the heat to medium-high and add the broth, water, bouillon cube, bay leaves, and herbs. Mix well.
5. Continue cooking until the carrots and celery are fork-tender.
6. Remove the herbs and bay leaves.
7. Add the noodles, chicken, and more water if needed and continue cooking until the noodles are al dente, then cover the pot and remove from heat. Let sit for 15 minutes.
8. Taste for salt and serve.












