Things You'll Need:
- Rotisserie chicken
- 2 quarts chicken broth
- 1 quart water
- 2 tbsps. olive oil
- 2 white onions, cut into a medium dice
- 2 large carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- 3 cups noodles
- Salt and pepper
- Large stock pot
- Colander
- Large, heat-safe bowl
- Knife
- Cutting board
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Step 1
Bring the broth and water to a simmer in the large stock pot. While you wait for the broth and water to heat up, separate the rotisserie chicken meat from the skin and bones, setting the meat aside for later. Add the skin (optional) and bones to the broth, bring it back up to a simmer and allow it to simmer for 25 to 30 minutes.
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Step 2
Strain the heated broth through the colander then discard the skin and bones. Reserve the broth in a large heat-safe bowl. Place the stock pot back on the burner, setting the heat to medium-high.
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Step 3
Add the oil, carrots, and celery and saute until soft. Add the broth and bring the mixture back up to a simmer.
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Step 4
Add the noodles, simmering until they reach the desired tenderness.
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Step 5
Chop the chicken and add it to the cooking noodles.
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Step 6
Season with salt and pepper to taste.
