cassie's chicken noodle soup

1 rotisserie chicken
1 bay leaf
1 onion, diced
4 carrots, sliced
4 stalks celery, sliced
2 cloves garlic, crushed
1 teaspoon ground thyme
1 teaspoon ground nutmeg
½ teaspoon ground cayenne pepper (optional)
½ teaspoon salt
½ teaspoon ground pepper
½ pound egg noodles
2 Tablespoons parsley, chopped

1. Remove white and dark meat from the chicken, discard the skin but save the carcass and the bones.
2. Dice the meat into large chunks and set aside.

Make the chicken stock:
3. Place the carcass and bones in a large stock pot, and fill with water until the carcass is covered.
4. Place the bay leaf in the pot, cover and boil on medium heat for 20 minutes.
5. Meanwhile prepare the vegetables.
6. Once the chicken stock is complete, strain off and reserve the liquid, and discard the bones.
7. Place the stock, chicken meat, veggies and dry spices in the pot (just use the same pot).
8. Bring to a boil then reduce heat and simmer for 20 minutes or until the carrots are at the desired doneness (I like them a little firm).
9. Add the egg noodles to the stock pot, and cook for an additional 5 minutes, or until al dente.
10. Turn off the heat, and stir in the chopped parsley.

Submitted by Cassie Q.
● serves: 8 ● total time: 1 hr. 5 min. ● Difficulty: Moderate
Add extra garlic and cayenne if you are feeling under the weather. This is also a great recipe for kids. It may seem like making the stock takes a few extra steps but it really is worth it!