Traditional Chicken Soup

• 1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup
• 1 chopped Large onion (or 1 1/2 small)
• 3 pressed cloves of garlic
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1 chopped Bunch of Celery
• 1 chopped Lb. of Carrots
• 7 chopped mushrooms
• 1 chopped bunch of Kale
• 1 Lb. egg noodles
• 1/2 cup parsley (ideally fresh)
• 1 tablespoon Fresh Ground Black Pepper
• 1 tablespoon Salt (or to taste)
• Teaspoon Rosmary
• Teaspoon Marjoram
• Teaspoon Thyme

1. Carve chicken cubing the breast and place in refrigerator.
2. Make Fresh Stock:
3. Use all remaing parts (skin, fat, juices and bones) including the entire carcass, and place in a 4 quart pot covering completely with water. Add a dash of pepper corns, Rosmary and Thyme. Boil for 5 hours (ideally).
4. In large soup pot (approx. 10 quarts) heat olive oil over medium high heat.
5. Stirring constantly:
6. Add Garlic, Onion, saute 5 minutes (until onions just start to tender).
7. Add dash of Rosmary, Thyme, Marjoram, and half of Pepper and Salt.
8. Add Carrots, saute 5 minutes.
9. Add Celery, saute 10 minutes.
10. Add Mushrooms, saute 5 minutes.
11. Add your Chicken Stock and Parsley and the rest of Salt and Pepper.
12. Bring to low boil.
13. Add Water as you cook to ensure sufficient liquidity.
14. Add Kale, let simmer 15 minutes.
15. Add Egg Noodles, cook until soft.
16. Add Chicken.
17. continue to simmer, for 30 minutes.
18. Makes a huge amount. I recommend freezing half in quart size ziplock bags to have quick ready to heat delicious soup through out the fall/winter season.

rotisserie chicken, onion, garlic, butter, olive oil, celery, carrots, mushrooms, egg noodles, parsley, fresh ground black pepper, salt, rosmary, marjoram, thyme

Taken from www.epicurious.com/recipes/member/views/traditional-chicken-soup-50066937 (may not work)