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Prepare the chicken broth: In a large pot, add the leftover chicken (bones, skin, and meat) and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes to make a rich broth. Strain the broth and discard the bones and skin.
Cook the vegetables: In the same pot, add a bit of oil and sauté the carrots, celery, onion, and garlic for about 5 minutes until softened.
Add the broth and seasonings: Pour the strained chicken broth back into the pot, and add the thyme, rosemary, salt, and pepper. Bring to a boil.
Cook the noodles: Add the egg noodles to the pot and cook until tender, about 10 minutes.
Shred the chicken: While the noodles are cooking, remove the meat from the leftover chicken and shred it into bite-sized pieces.
Combine: Once the noodles are done, add the shredded chicken back into the soup and stir to combine. Taste and adjust seasoning if necessary.
Serve: Ladle the soup into bowls, and garnish with fresh parsley if desired.
Serving and Storage Tips:
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