Roasted chicken noodle soup

1. Carve pre-roasted chicken (Breasts, legs, thighs, back). Leave the skin and most of the bird en tact the best that you can. If you prefer white meat, leave the dark meat on, Set aside to cool or warm to room temp.

2. Peel carrots and onions. Pour stock into 8 qt. pot and set to high heat. Quarter HALF the carrots, celery, onions and crush the garlic then add them to the stock. Add the rest of the chicken. Now add all the dried seasoning to the stock. Bring to a boil.

3. Reduce to a simmer and cover for 45 min. or until the celery looses its color almost completely.

4. Dice up chicken into bite sized pieces and set aside.

5. Remove the stock from heat and strain the stock into a separate bowl or pot. Set aside.

6. Dice the rest of the onions and slice the remainder of the celery and carrots. Saute the onions celery and carrots in the stock pot with butter or olive oil for 7 minutes or until onions caramelize. Add stock from earlier. Simmer uncovered for 5 min. Add egg noodles, simmer for 5 min. Add chicken and simmer for another 5 min. Remove from burner, rest for 15 min., then serve.