30-Minute Chicken Noodle Soup

• 1 Tablespoon Olive Oil
• 2 whole Medium Carrots, Chopped
• 3 whole Medium Stalks Of Celery, Diced
• 1 whole Medium White Onion, Diced
• 1 whole Rotisserie Chicken
• 4 cups Homemade Or Low-sodium Chicken Stock
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Dill
• 1 cup Whole Wheat Egg Noodles
• Kosher Salt To Taste
• 3 Tablespoons Fresh Parsley, Minced
• Crackers, For Serving

1. In a pot that is able to hold at least 3 quarts, heat the olive oil over medium high heat. Add the mirepoix (carrots, celery, and onion) and saute for about 4 minutes, until the onion has softened.
2. While the vegetables are in the pot, disassemble the chicken: Remove the skin from the entire bird, save half the skin and throw the other half away. Pull as much meat off of the bones that you can, set aside. Throw away all of the bones and large pieces of fat.
3. After the onion has softened, add the chicken stock, black pepper, garlic powder and dill weed. Bring back to a simmer over medium heat and simmer for 5-6 minutes.
4. Add in the reserved chicken skin, 1 cup of chicken meat and the noodles. Simmer for about 10 minutes until a light foam forms. Skim this foam with a spoon. Remove and discard the skin once the 10 minutes are up.
5. Taste now and determine if you need to add any salt or additional pepper. The rotisserie chicken should impart some salt, so you may not want to add any. I added 3 pinches to mine. Stir in the minced parsley.
6. Serve hot with crackers.
7. Note: To keep gluten-free or low-carb, skip the noodles and crackers. It's still delish!

olive oil, carrots, stalks of celery, white onion, rotisserie chicken, chicken, ground black pepper, garlic, dill, whole wheat egg noodles, kosher salt, fresh parsley, crackers

Taken from tastykitchen.com/recipes/soups/30-minute-chicken-noodle-soup/ (may not work)