Ingredients#
- 1 rotisserie chicken
- 1 package fresh poultry herbs
- 1 medium onion, diced
- 1 red bell pepper, julienne cut
- 3/4 box mini farfalle pasta
- 4 carrots, diced
- 3 celery stalks, diced
- 1 tbsp vegetable oil
- salt
- pepper
- old bay seasoning
Directions#
- Prepare the stock pot. With a small amount of vegetable oil saute about 1/2 of the onion in the bottom of the pot. It should just start to turn brown, translucent and soften. Set aside until the chicken is ready. I recommend a pasta pot to keep chicken off the bottom of the pot.
- Break down the chicken with your hands into about 8 - 12 pieces. Add the chicken, as well as any extra chicken skin or jelly in the bag to the pot.
- In the stockpot cover the chicken with water, normally about 3 - 4 quarts.
- Chop the poultry herbs and place in either a large tea ball or cheese cloth wrap. You can also crush the herbs in a mortar and pestle before being placed in the tea ball. Add to stockpot.
- Boil the chicken and tea ball for 45 - 55 minutes. The chicken meat should separate from the bone very easily.
- Let cool and strain with sieve all of the stock into a separate bowl or pot.
- Pick out any inedible chicken parts with your hands.
- Combine the edible parts of the chicken with carrots, celery, remaining onion and the tea ball with the stock back into an empty pot.
- Bring to a boil again and simmer again for 30 minutes tasting and seasoning to taste.
- Add red bell pepper and pasta noodles. Simmer for another 20 minutes, tasting again and seasoning as needed.
- Serve, often with shredded cheese and a dinner roll.
Note: often the noodles will continue to absorb any broth. Leftovers will become a very hearty chicken noodle stew. The soup reaches peak flavor the day after it was made.