This is seriously the easiest recipe on the planet--and I always feel so silly giving the recipe out to people...but ...here it is:
Ingredients:
- 1- Rotisserie Chicken (TRADITIONAL--don't get a crazy bbq one or something)
- These are usually about 6-7 dollars. Honestly, it's just so much EASIER to get a rotisserie chicken for this dish.
- 1- bag of celery--or if you are one of those lucky people that can buy by the stalk at your organic store (we don't have those in these parts) buy around 3-4 celery stalks.
- 1- bag of carrots, shredded-- or just shred your own--in that case you want like 3/4 cup to 1 cup of shredded carrots
- 1 garlic clove, minced
- 1 onion, chopped
- 3 qt of water
- 1 bag of Homestyle Noodles (EXTRA WIDE)-- You can get whatever noodles you want, I just prefer extra wide noodles!
Directions:
- In a stock pot, add 3 qt (12 cups) of water. Turn on medium high
- Separate the skin and bones from the rotisserie chicken and add the SKIN and BONES in the water. Put the actual chicken in a bag or container in the refrigerator.
- Chop your onion, celery, and garlic, and shred your carrots if you didn't buy them pre-shredded. Add to stock pot with chicken bones.
- Once the pot mixture is boiling, cover and turn on low heat. Let sit for one hour. Stir ocassionally.
- After an hour or so, remove all the bones and skin with a spoon from the stock.
- Add noodles to your stock on a medium heat (ya know, you'll want that nice simmer boil going to cook your noodles) This should take about 10-12 minutes.
- Add your chicken from the refrigerator to the pot. Let the chicken warm up with the noodles and vegetables.
- Season with salt and pepper to your own liking. I find the rotisserie chicken seasons it nicely!
Serve over your favorite mashed potatoes recipe!
DEEEEEEEEEEEELICIOUS! I don't know if this is a common recipe anywhere else, but in Western Kansas, it's actually served at most weddings here! I know. We're weird. haha!
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