Chicken Rotisserie Noodle Soup

To Make The Chicken Rotisserie Soup

1. Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
2. Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
3. While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
4. After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
5. While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

1. In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
2. Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
3. Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
4. On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

1. Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.