Mama J's Dang Good Chicken Soup
## Chef's notes
Use a tea bag to hold the spices. I like to fill it and drape it on the side of the pan so the flavors get in, and then toss it before serving. Easier than picking rosemary out of your teeth later!
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 1 hour 45 from scratch, 45 if using chicken stock
- 🍽️ Servings: 4
## Ingredients
- 1 Cup Carrots (sliced)
- 1C celery (sliced)
- 2 cloves garlic
- 1 tsp dried thyme
- 1/2 tsp dried minced onion
- 2 Tbsp lemon juice (or more to taste)
- 1/2 Tbsp salt (to taste)
- 1 rotisserie chicken
- 2 tsp dried rosemary (or 1-2 sprigs fresh)
- 8 C water & additional 1-2 C later
- 10 oz pre-cooked noodles
- 1 tsp cracked pepper (to taste)
## Directions
1. Remove chicken meat from bones and set aside. Do not discard skin. Put bones and skin in a large stock pot and add water. Let boil covered for one hour, and then remove bones and strain out any bits of skin from broth.
2. Add chopped vegetables, spices, and lemon juice to broth with up to 2 C. additional water to replace what might have boiled away. Simmer over low to medium heat (covered) for another half hour, stirring occasionally. Add in chicken meat. Taste test and add additional salt if needed.
3. When vegetables are cooked, add in noodles and stir for an additional 2-3 minutes until hot (uncovered), and enjoy.
4. If using store bought chicken stock, only simmer until vegetables are cooked (about half an hour).
