Rotisserie Chicken Noodle Soup

• 4 lbs rotisserie-cooked chicken (Rotisserie style)
• 1 large onion, chopped
• 32 ounces frozen carrots
• 1 1/2 cups celery, chopped
• 6 bay leaves
• 1 tablespoon thyme
• 20 cups water
• 8 ounces chicken base
• 1 tablespoon chicken bouillon
• salt or pepper
• 2 1/2 lbs egg noodles

1. Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
2. Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
3. Add chicken base and bouillon.
4. Salt and pepper to taste.
5. Add noodles about 30 minutes before serving.
6. Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
7. Serve with crackers, bread, etc.

chicken, onion, carrots, celery, bay leaves, thyme, water, chicken base, chicken bouillon, salt, egg noodles

Taken from www.food.com/recipe/rotisserie-chicken-noodle-soup-260007 (may not work)