Cooking Thursday

Now that it's getting warmer out I don't make a lot of soup, but I wanted to share this classic chicken noodle soup with you before it's too warm!
I've been making it using a Rotisserie Chicken, which makes it quicker and adds such good flavor!

Rotisserie Chicken Noodle Soup

1 Rotisserie Chicken
32 ounces chicken broth
4 cups water
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, sliced
1 1/2 cups egg noodles (I use wheat)
1/2 teaspoon dried basil
1/2 teaspoon rosemary
salt and pepper to taste

The evening before you plan to serve this, place already cooked chicken into crockpot with about 1/2 cup water and cook on high for about 3 hours, or until meat is falling apart.
remove skin and bone, shredding chicken. Save the broth.
You can finish this at this point, and just refrigerate it until cooking it in the morning, or do the next steps the next day.
Place chicken and reserved broth into crock pot. Add chicken broth, water, onion, celery, carrots, basil, rosemary, salt and pepper. Cook on low for about 7-8 hours until vegetables are tender. Stir in noodles and cook for another hour.