---
title: Dad's Chicken Noodle Soup
source: Dad
servings: 8
prep time: 30 minutes
cook time: 1 hour
---

Prepare the #stock pot{}. With a small amount of @vegetable oil{1%tbsp}, saute about half the @onion{1%medium}(diced) in the bottom of the pot until it just starts to turn translucent and soften. Set aside until the chicken is ready.

Break down the @rotisserie chicken{1} with your hands into about 8-12 pieces. Add the chicken, as well as any extra chicken skin or jelly from the bag, to the pot.

In the stockpot, cover the chicken with water, normally about 3-4 quarts.

Chop the @fresh poultry herbs{1%package} and place in either a large tea ball or cheesecloth wrap. Add to stockpot.

Boil the chicken and herb bundle for ~{45-55%minutes}. The chicken meat should separate from the bone very easily.

Let cool and strain all the stock through a sieve into a separate bowl or pot.

Pick out any inedible chicken parts with your hands.

Combine the edible parts of the chicken with @carrots{4}(diced), @celery stalks{3}(diced), remaining onion, and the herb bundle with the stock back into an empty pot.

Bring to a boil again and simmer for ~{30%minutes}, tasting and seasoning with @salt{}, @pepper{}, and @old bay seasoning{} to taste.

Add @red bell pepper{1}(julienne cut) and @mini farfalle pasta{3/4%box}. Simmer for another ~{20%minutes}, tasting again and seasoning as needed.

Serve, often with shredded cheese and a dinner roll.

> The noodles will continue to absorb broth over time. Leftovers become a very hearty chicken noodle stew. The soup reaches peak flavor the day after it was made.