Chicken Noodle Soup

• 1 rotisserie-cooked chicken (I prefer the buttermilk flavor)
• 1 (12 ounce) package Reames frozen noodles
• 4 stalks celery (cut into 1 inch chunks)
• 4 carrots (peeled and cut into 2 inch chunks)
• 2 large onions (peeled and quartered)
• 2 large garlic cloves (peeled and smashed)
• 8 sprigs fresh rosemary
• 1 -2 bay leaf
• 8 chicken bouillon cubes
• fresh ground black pepper (25 turns)
• salt (if needed)
• water

1. First, remove all meat from rotisserie chicken and pull apart into bite size pieces.
2. Set chicken meat aside in refrigerator.
3. Place chicken carcass and skin into large soup pot (mine is 7 qts.)
4. and fill 2/3 full with water.
5. Add onions, garlic, 4 sprigs rosemary, bay leaves, bouillon cubes and black pepper to soup pot.
6. Bring to a boil and simmer with loose lid for 1 1/2 to 2 hours (or until flavor is rendered out of carcass).
7. Strain solids out of pot, leaving chicken broth.
8. Next, add the celery and carrots to the broth, bring back to a boil, then reduce to a simmer and cook for 1 to 1 1/2 hours (until veggies are fork tender).
9. While celery and carrots are cooking, boil Reames noodles in another pot according to package directions.
10. Strain noodles when done and set aside.
11. When carrots and celery are fork tender, add noodles and chicken meat to the pot.
12. Bundle remaining 4 rosemary sprigs into cheesecloth and add to pot also.
13. Simmer soup for 15-20 minutes so chicken is heated through and has a chance to absorb the broth.
14. Remove rosemary bundle and taste to see if additional pepper (or salt) is needed.
15. Serve along with biscuits or crusty warm bread.

rotisserie, noodles, stalks celery, carrots, onions, garlic, rosemary, bay leaf, chicken, fresh ground black pepper, salt, water

Taken from www.food.com/recipe/chicken-noodle-soup-508608 (may not work)