Rotisserie Chicken Noodle Soup by Dad Cooks Dinner

– ROTISSERIE CHICKEN BROTH:
– 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
– Juices from the rotisserie chicken container
– 1 onion, peeled and halved
– 1 carrot, scrubbed and cut in half (or 4 oz baby carrots)
– 1 stalk celery, cut in half
– 2 bay leaves
– 1 teaspoon fine sea salt
– 8 cups water
– ROTISSERIE CHICKEN NOODLE SOUP:
– 1 tablespoon butter
– 1 medium onion, chopped
– 1 large carrot, peeled and sliced 1/2 inch thick
– 1 stalk celery, sliced 1/2 inch thick
– 1/2 teaspoon dried thyme
– 1/2 teaspoon fine sea salt
– 8 cups of Rotisserie Chicken Broth
– 4 ounces baby red potatoes, quartered
– 1 cup wide or extra-wide egg noodles
– Breast meat from the rotisserie chicken, shredded
– 1 1/2 teaspoons fine sea salt
– 3/4 teaspoon fresh ground black pepper
– Minced parsley for garnish

Prep Time: 10 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 30 min