This was one of my second chance dishes.  I roasted a chicken on Saturday, made chicken soup on Sunday for dinner Monday night.  This also works with a store bought rotisserie chicken.

I love making chicken noodle soup because it is so much better than any canned soup.  Having a gluten-free/soy-free son it is hard to find soup that he can eat but I don’t add my noodles to the soup, I cook them on the side and add the soup in after so that nothing gets contaminated.

After I roast the chicken and pick most of the meat off the bones I put the carcass and innards in a stock pot with just enough water to cover the bones.  I let it cook on medium heat (do not bring to a boil) for about 2-3 hours.  Then I let it cool a bit and strain it through a colander to get all the bits of bones and grizzle out.

I add to the stock:

• 1/2 bag of baby carrots in a medium chop
• 3 large stalks of celery sliced, including the leaves
• dried parsley
• dried onion (my children don’t care for onions but if I use the dried onions for flavor they never know)

I let this simmer until the vegetables are to my liking.

Now all you need to do is boil according to package directions your egg noodles, rice or other pasta and when they are done serve with the soup over the top.  Sprinkle with parsley for color.  This soup freezes and reheats really well especially if you DO NOT add the pasta to it when freezing.   I like al dente pasta and pasta gets mushy if you freeze it, thaw it and reheat it with pasta.