Total cooking time: 90 minutes
Every so often, I will buy a Rorisserie chicken from the market and we will eat about 1/3 of it for dinner and then I use the rest for some chicken noodle soup.
I like buying the chicken flavored with some herbs.
Tear apart the meat and save the bones on the side.
Then I get out one of my trusty tea bags and fill it with about 10 whole garlic cloves, 1 teaspoon of peppercorns and a few bay leaves.
I also place the smaller bones and some seasoned chicken skin into the bag.
Then throw everything into a pot with roughly 12 cups of water and 1 TB of chicken bouillon and let it boil for about 30 minutes or longer.
After 30 minutes, the broth will become rich and then you can throw in the shredded chicken pieces and let it boil for about 10 minutes.
Chop up your veggies...about 1-2 cups of each. I tend to use less carrots because I'm not a fan. =P
Add them in the following order: carrots, celery and onions last and let each boil for about 5 minutes before adding the next vegetable. Then finish it off with about 1 cup of egg noodles.
When the noodles are done, you're ready to serve. Season it with some SALT (I used about 1 TSP) and PEPPER to your taste.