Rotisserie Chicken Noodle Soup

With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

• Ready In: 1 hr 40 mins
• Serves: 30
• Yields: 25 bowls

Ingredients

• 4  lbs  rotisserie-cooked chicken (Rotisserie style)
• 1  large onion, chopped
• 32  ounces frozen carrots
• 1 1⁄2 cups celery, chopped
• 6  bay leaves
• 1  tablespoon thyme
• 20  cups water
• 8  ounces  chicken base
• 1  tablespoon chicken bouillon
•  salt or  pepper
• 2 1⁄2 lbs  egg noodles

Directions

1. Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
2. Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
3. Add chicken base and bouillon.
4. Salt and pepper to taste.
5. Add noodles about 30 minutes before serving.
6. Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
7. Serve with crackers, bread, etc.