Dad's Chicken Noodle Soup

🥘 Ingredients

• carrots (diced)
  4
• celery stalks (diced)
  3
• fresh poultry herbs
  1 package
• mini farfalle pasta
  3/4 box
• old bay seasoning
• onion (diced)
  1 medium
• pepper
• red bell pepper (julienne cut)
  1
• rotisserie chicken
  1
• salt
• vegetable oil
  1 tbsp

🍳 Cookware

• stock pot

1. 1

   Prepare the stock pot . With a small amount of vegetable oil , saute about half the onion in the bottom of the pot until it just starts to turn translucent and soften. Set aside until the chicken is ready.

   vegetable oil: 1 tbsp, onion: 1 medium (diced)
2. 2

   Break down the rotisserie chicken 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.

   rotisserie chicken: 1
3. 3

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

   Chop the fresh poultry herbs and place in either a large tea ball or cheesecloth wrap. Add to stockpot.

   fresh poultry herbs: 1 package
5. 5

   Boil the chicken and herb bundle for ⏱️ 45-55 minutes . The chicken meat should separate from the bone very easily.
6. 6

   Let cool and strain all the stock through a sieve into a separate bowl or pot.
7. 7

   Pick out any inedible chicken parts with your hands.
8. 8

   Combine the edible parts of the chicken with carrots , celery stalks , remaining onion, and the herb bundle with the stock back into an empty pot.

   carrots: 4 (diced), celery stalks: 3 (diced)
9. 9

   Bring to a boil again and simmer for ⏱️ 30 minutes , tasting and seasoning with salt , pepper , and old bay seasoning to taste.

   salt, pepper, old bay seasoning
10. 10

    Add red bell pepper and mini farfalle pasta . Simmer for another ⏱️ 20 minutes , tasting again and seasoning as needed.

    red bell pepper: 1 (julienne cut), mini farfalle pasta: 3/4 box
11. 11

    Serve, often with shredded cheese and a dinner roll.
12. 📝

    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.