What do you do on a cold fall rainy day with a left over rotisserie chicken?! Make homemade chicken noodle soup of course. Boil down your leftover chicken (bones included) to make your own bone broth. Use your favorite vegetables, as spice and season to take and ta da. A comfort meal is born.
- Rotisserie chicken
- 1 (8 ounce pkg) prepared GF elbow noodles (Bonza Chickpea Pasta seen here)
- 1 (32 ounce) container Organic Chicken Stock
- 3 cups chopped celery
- 3 cups chopped carrots
- 3 garlic cloves (minced)
- 2 tbsp parsley
- 1/2 tbsp thyme
- 1 tsp salt (adjust to taste)
- 1 tbsp fresh ground pepper
- 1 tbsp celery salt
- 2 bay leaves
- 3 tbsp olive oil
- Shave parmesan cheese (optional)
Boil Rotisserie chicken (bones included) in large pot for approx. 2 hours. Remove when meat easy to remove from the bone. De-bone both and chicken. (Using Mesh Strainer can assist in this process).
Add de-boned chicken and broth back into large stock pot. Add all ingredients with the exception of the noodles. Simmer on low/medium heat for 1/2 hour or until vegetables are al dante or desired texture. Stir in GF noodles and serve.
Top with fresh shaved parmesan cheese.