- 1 Rotisserie Chicken Whole, prepared
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 yellow onion chopped
- 3 tbsp olive oil
- 2 tsp poultry seasoning
- 96 oz chicken broth
- 12 oz wide egg noodles (1 package) uncooked
- 1/3 cup cornstarch
- 1/4 cup water
- Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots and onion. Sauté until the vegetables are tender, about 5-10 minutes.
- Remove any string or bands from the rotisserie chicken. Place the entire rotisserie chicken on top of the vegetable mixture. Then pour the broth over the top of the chicken. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 30 minutes.
- While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
- At the end of the 30 minute simmer, very carefully remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while stirring continuously. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender. (see notes)
- As the noodles are cooking, remove the chicken meat from the bones (careful, it will be very hot) and discard the skin and bones. Chop meat into bite sized pieces. When the noodles are tender, add the chicken and stir to combine.
- Garnish with fresh parsley if desired. Serve hot!