Use your leftover roasted chicken to make this quick, easy and delicious homemade chicken noodle soup. You can also use the carcass and make some delicious homemade chicken stock for your soup, the recipe in the notes.
Add the olive oil and all of the vegetables to a large pot and cook over medium/high heat for about 3-4 minutes. Add chicken, stock, water, and herbs and bring to a boil.
Pour in noodles and stir in boiling broth for 3-4 minutes. Bring to a simmer and stir occasionally for 20-30 minutes. Once noodles are cooked, you are ready to eat. The longer you simmer, the more the flavors develop.
Notes
Homemade Chicken Stock (quick version)Save the bones and carcass for homemade broth. Place the carcass and bones into a large pot. Add 4 cups water, some carrots and/or celery, a chopped onion, fresh or dried herbs to taste, and 2 bay leaves and bring to a boil. Turn down the heat, cover and let simmer for 1 hour. Remove from heat and let it cool and steep, covered, for another hour minimum. The longer you let it soak and cool, the more flavor you get. Once cool, strain the broth into a container like a mason jar, cover and store in the fridge until you need it. Skim the fat off the top once it cools in the fridge. This is a little bit of a cheater version, but it works and it's quick and easy. No celery? Don't fret, it will still work. If you have leftover roasted veggies you can throw those in to