Six cups homemade chicken stock (or boxed chicken broth)
4cupswater
3carrots, chopped
2celery stalks, chopped
1/2a medium yellow onion, chopped
1.5-2cupsleftover rotisserie chicken, shredded
1Tbspthyme
1tspminced garlic
1/2tspturmeric
Black pepper, to taste
Sea salt, to taste
6ozdry egg noodles
A splash of fresh lemon juiceoptional
Instructions
Add broth, water, veggies, chicken, and spices to a large Dutch oven or stock pot. Bring to a boil, skim if necessary, then reduce heat to medium-low and simmer for at least an hour, stirring occasionally, until carrots are softened and flavors have blended.
Stir in egg noodles and cook another 10 minutes over medium heat, or until noodles are cooked al dente. Add lemon juice and serve. (Top with fresh chopped parsley, if desired.)
Notes
Making your own broth from the bones overnight makes this leftover rotisserie chicken dinner even more economical (and tastier), too.