Rotisserie Chicken Noodle Soup

1. Remove all of the chicken meat from the bones and set it aside (how much meat you have depends on how much leftover chicken you have).

2. Place the bones and skin in a large pot.

3. Fill the pot with water and add the herbs and seasonings for the broth.

4. Boil for minimum of 2 hours (the longer the better).

5. Drain the broth through a colander to remove bones and skin. Make sure it’s a colander and not a sieve; you want the spices and bits of chicken and fat to come through.

6. Return the broth to the pot and add in the chicken, vegetables and seasonings for the soup.

7. Cook for about 1 hour (if you need to add additional water, do so 1 cup at a time and taste the broth to make sure the seasonings are right).

8. Make sure soup is at a rolling boil and then add in the egg noodles and cook for 20 minutes.