Rotisserie Chicken Noodle Soup

Try this delicious chicken noodle soup made from a store bought rotisserie chicken. I’ll show you how to make the most amazing broth using the whole chicken. The collagen and nutrients in bone broth can’t be beat!

1 Cooked Rotisserie Chicken- meat and carcass separated
1 tablespoon Apple cider Vinegar
2 bay leaves
½ yellow onion
4 cloves
5 cups water
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 3 celery stalks)
1 cup sliced carrot (about 2 medium)
1 (32-ounce) container broth
4 cups uncooked egg noodles or noodles of choice
1 teaspoon black pepper
1/2 teaspoon salt
Preparation
Separate the meat from the rotisserie chicken and set aside.
Place chicken carcass, bay leaf, peppercorns, 1 yellow onion cut in half, acv in a Dutch oven. Fill with water until it covers all ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. You can also do this in an instant pot or pressure cooker for 12 minutes manual.
Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids.
Return liquid to pan. Add in additional boxed broth. Taste and season with salt and pepper.
Add onion, carrots and celery; bring to a boil.
Cover, reduce heat, and simmer 6 minutes.
Stir in chopped chicken, noodles, and remaining ingredients. Cover and simmer 10 minutes.
Taste an season again if needed. Serve Warm