Ingredients
1 Roasted chicken, meat removed and shredded
8 baby carrots, chopped
2 stalks celery, chopped
4 garlic cloves, pressed or finely chopped
3 green onions, chopped (you can substitute white onions or leeks as well)
2 quarts chicken stock <-- recipe here
1 tsp dried parsley
1/2 tsp dried oregano
1 bay leaf
salt and pepper to taste
8-10 oz egg noodles
Combine all ingredients except the noodles in a crock pot and cook on low for 8 hours or high for 4 hours. About 10 minutes before it's done, boil and drain the noodles and add them to the crockpot as well.
Enjoy!
Ingredients
1 4-5 lb whole chicken, roasted
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, quartered
4 garlic cloves, whole
1 tsp dried parsley
1 tsp dried oregano
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/2 tsp dried rosemary
2 bay leaves
1-2 orange slices (about 1/8 of an orange)
It's actually more ideal to use fresh herbs, but I didn't have any on hand. Just make sure to rub them between the palms of your hands to "wake them up" before you add them. If you do have fresh herbs, make a bouquet garni so they're easier to get out.
Rub chicken with poultry seasoning, roast at 350 for and let cool. I melt a stick of butter and baste the chicken every 15 minutes or so. You could also or grab a rotisserie chicken from the store. Remove the meat and set aside.
Place the bones, skin, etc. into a large stock pot. Add, carrots, celery, onion, garlic, herbs, orange and bay leaves and enough water to cover. Bring to a boil, reduce heat and simmer for 2-3 hours. Strain and let cool and then skim any fat off the top.
TIP: If you're not going to use it right away, it can be frozen in quart freezer bags or deli containers.
Enjoy!!!
