- 2 quarts of water (8 cups) + chicken bouillon (I like Better then Bouillon Organic Chicken Base – but you can use any)
- Rotisserie chicken (deboned and chopped up) from one small chicken
- Egg Noodles, 1/2 a package (or roughly 5 oz)
- Salt and freshly ground pepper to taste
- Diced Carrots
- Diced Onion
- Diced Celery
- Diced Potatoes
- Start by boiling your whole chicken until its cooked through and de-boning your chicken (reserve the water you boiled the chicken in for the base of your broth).
- You could also start with a rotisserie chicken or use boneless skinless chicken breasts in this step too. I prefer to boil the whole carcass for the health benefits, and its just a richer broth.Start by deboning the chicken off the rotisserie chicken, and setting that aside.
- In a dutch oven or crock pot add the water, and the chicken carcass, skin and fat that is left over after you have deboned it). Bring water to a slow simmer, and simmer for approx. 30 minutes.
- Remove carcass, and strain broth, and add back to your pot. Add in approx. 6 tsp of chicken bouillon (or per instructions on your bouillon), You can add more water if too much of the water boiled out while simmering.
- Add in the chicken (roughly chopped or broken into bite size pieces) and the noodles.
- Salt and pepper to taste, and simmer until noodles are tender and ready to serve.
- If you opt to add carrots, onions and celery, add these before the noodles. Add the noodles once the vegetables are tender.