Chicken Soup

I have to admit I typically cheat when it comes to the chicken itself. I will go to the local store and get a rotisserie chicken that was cooked today. To me this makes life a lot easier instead of making my own chicken and broth, while homemade chicken and broth are always a bonus a lot of times we don’t all have the time.

• 1 to 2 lb rotisserie chicken, I like to get them flavored (I have also used the left over turkey from Thanksgiving)

• 6 to 7 Celery stalks cut into 1/8 to ¼ inch slices, being that it is cut into slices you don’t need strip them

• 9 to 10 carrots peeled and cut into 1/8 inch slices

• ½ a green pepper diced (this is to add a green pepper flavor

• 1 and a half sliced onion

• 3 to 4 quarts of chicken broth, I use the broth with salt added, depending on how much broth you like you may add more or less

• Dash of Salt and Pepper

Add the broth to a large pot and put it on medium to get the broth hot, I use a two gallon pot allowing me to make a very large amount at the same time

Cut up the vegetables as specified above and add them into the pot with the broth.

Shred the chicken and add this into the pot as well.

After about 30 minutes, salt and pepper to taste.

Once the vegetables are soft (specifically the carrots) the soup is typically ready to go

I use all different types of noodles, depending on what I have, this would with all. I have mostly used elbow noodles.