The Best Homemade Chicken Noodle Soup

• 1 whole Rotisserie Chicken Carcass With Skin/meat, I Usually Leave About 1 Leg Of Meat On
• 20 cups Water
• 1/2 Tablespoons Kosher Salt, Plus 1 Teaspoon, Divided
• 1/2 teaspoons Ground Pepper
• 1/4 cups Chopped Yellow/white Onion, Or 2 Tablespoon Dried
• 1 Tablespoon Parsley
• 2 stalks Celery, Cut In Half And Then In 1/4 Inch Pieces
• 3 whole Carrots, Cut In Half And Then Cut Into 1/4 Inch Pieces
• 6 ounces, weight Egg Noodles

1. Place chicken carcass and any juices/skin in a pot with water, 1/2 tablespoon salt, pepper, onion and parsley. Bring to boil and simmer for 3 hours. Turn off and remove all of chicken pieces, bones, skin from the pot. At this time you can also skim off the fat if you like. Discard bone, skin, cartilage, etc. and return meat to the pot. Add celery, carrot, and noodles. Taste the broth; I usually add the rest of the salt here, but season as you like. Bring to boil and cook until pasta is cooked, about 7 minutes. So simple and so yummy and a great way to use the last of that rotisserie chicken.

meat, water, kosher salt, ground pepper, ubc, parsley, stalks celery, carrots, noodles

Taken from tastykitchen.com/recipes/soups/the-best-homemade-chicken-noodle-soup/ (may not work)