Homemade Chicken Noodle Soup

In my humble opinion, soup season is the best season. I don't find anything quite as filling as a bowl of piping hot soup, and this chicken noodle soup fills that craving for warm, cozy foods perfectly. I have been a chicken noodle soup fan since I was two, and my mom would always utilize leftover chicken bones and meat to create it, meaning that we were unintentionally reducing our food waste without trying! However, this is my own more sophisticated spin on a classic chicken noodle soup, featuring a great hack to simplify the process further! I hope you enjoy!

Ingredients:

• 1 rotisserie chicken carcass + 1 cup of the leftover meat

• 3 carrots - sliced

• 1 yellow onion - chopped

• 3 garlic cloves, minced

• 3 stalks of celery - sliced

• 8 cups of water or chicken stock

• 2 cups dried egg noodles or farfalle pasta

• 1 tablespoon olive oil

• 2 teaspoons salt (or to taste)

• 1 teaspoon pepper

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried thyme

Directions:

1. In a large pot, add the olive oil, carrots, onion, celery, and garlic. Let the ingredients cook for two to three minutes.

2. To the pot add the chicken carcass and water or chicken stock. Let the pot come to a simmer, add the salt, pepper, dried rosemary and thyme, and cover with a lid.

3. Let the ingredients cook for another 45 minutes to allow the chicken carcass to break down.

4. After the 45 minutes, remove the chicken carcass' bones and skin so that only the meat is left. Add the meat back to the pot.

5. In a separate pot, cook your pasta. (You can also substitute the pasta with rice!)

6. After the pasta is done cooking, drain it and add it to the main soup pot.

7. Ladle the soup and serve!

Bon Appétit!