A whole rotisserie chicken
3 carrots sliced
3 celery stalks with hearts sliced
1/2 onion sliced
1 leek halved and sliced
2-3 cups of egg noodles
9-10 cups of broth
Chopped dill for garnish or flavoring (optional)
Makes 6 servings
Take your rotisserie chicken, remove all the skin and bones and break up the meat into chunks. Set aside.
Heat the broth in a large soup pot and bring to a boil. While the broth is heating up, prep your veggies. Lower heat to low-medium and add your veggies for 3-4 minutes.
Add your egg noodles to the pot and cook for 4 minutes on medium heat. Then add the chicken pieces in to the pot and continue cooking for 4 more minutes or until the egg noodles are cooked.
Serve hot with a bit of chopped dill on top. This soup is really good with oyster crackers.
If you are making this soup in advance, do NOT cook the egg noodles in the soup. The noodles will continue to absorb the liquid around it long after the cooking is done. This doesn't do well with leftovers either. If you want to save the soup for another day or have leftovers, cook the egg noodles separately and add them individually to bowls. That way when you reheat leftovers, you can just make more egg noodles separately.