Chicken noodle soup

• 1 lb chicken(*or left over roaster*)
• 2 onions
• 2 carrots
• 2 celery stalks
• 4 clove garlic
• 1 tbsp each fresh thyme, Rosemary, oregano, basil
• 1 gallon chicken stock
• 1/2 lb elbow macaroni
• 1 salt pepper to taste

1. small dice onion, celery, carrots and garlic.
2. sweat for 3 minutes on medium heat.
3. add fresh herbs and diced chicken and continue to cook on medium heat for 5 minutes
4. add the stock.bring to a boil and reduce to a simmer for 1 1/2 hours
5. mean while boil some water for the pasta.
6. when pasta is done chill with cold water.set aside with some oil (so it doesn't stick)
7. season with salt and pepper to taste
8. when your soup is done add pasta as served.
9. when soup is completely chilled add the remaining pasta.

roaster, onions, carrots, celery stalks, clove garlic, thyme, chicken, elbow macaroni, salt pepper

Taken from cookpad.com/us/recipes/335750-chicken-noodle-soup (may not work)