Chicken Noodle Soup
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
3 stalks celery, chopped with leaves
¼ cup parsley, chopped
1 pound rotisserie chicken, pulled, with skin, bone and cartilage removed
2 quarts chicken stock (if store-bought, simmer the scraps from the onion, carrot, celery, and parsley with it in a pot for 30 minutes)
8 ounces egg noodles, dried
Salt and pepper to taste
In a saucepan, heat the vegetable oil over medium heat and “sweat” the onion, carrot and celery until tender. Be careful to not to overbrown the vegetables.
Add the parsley and pulled rotisserie chicken, and toss with the vegetables.
Strain the stock through a fine mesh strainer, and add it to the pot.
Bring the soup to a simmer, and then leave it alone for 30 minutes.
Add the egg noodles to the pot, and cook for 8 to 12 minutes (until the pasta is tender).
Season the soup with salt and pepper to taste.
Ladle the soup into warmed bowls, and serve.