Rotisserie Chicken Noodle Soup

• FOR THE BROTH BASE:
• 1 whole Rotisserie Chicken
• 12 cups Water
• 1 Tablespoon Minced Onion
• 1/2 Tablespoons Garlic Powder
• 1/2 teaspoons Sage
• 1 teaspoon Kosher Salt
• _____
• FOR THE NOODLE SOUP:
• 1 whole Medium Onion, Chopped
• 1/2 cups Coarsely Chopped Carrot
• 1/4 cups Shittake Mushrooms (dried) Or Double The Amount If Fresh
• 1 Tablespoon Minced Garlic
• 1 teaspoon Rosemary
• 1/2 teaspoons Dried Mustard
• 1 teaspoon Ground Black Pepper
• 1-1/2 teaspoon Sage
• 2 teaspoons Kosher Salt
• 2 cups Whole Wheat Egg Noodles

1. 1. Remove all of the chicken meat from the bones and set it aside (how much meat you have depends on how much leftover chicken you have).
2. 2. Place the bones and skin in a large pot.
3. 3. Fill the pot with water and add the herbs and seasonings for the broth.
4. 4. Boil for minimum of 2 hours (the longer the better).
5. 5. Drain the broth through a colander to remove bones and skin. Make sure it's a colander and not a sieve; you want the spices and bits of chicken and fat to come through.
6. 6. Return the broth to the pot and add in the chicken, vegetables and seasonings for the soup.
7. 7. Cook for about 1 hour (if you need to add additional water, do so 1 cup at a time and taste the broth to make sure the seasonings are right).
8. 8. Make sure soup is at a rolling boil and then add in the egg noodles and cook for 20 minutes.

rotisserie chicken, water, onion, garlic powder, sage, kosher salt, onion, carrot, ubc, garlic, rosemary, dried mustard, ground black pepper, sage, kosher salt, whole wheat egg noodles

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