1 rotisserie chicken (if you've eaten some of it, that's ok - use whatever's left)
6 ribs of celery (2 coarsely chopped for the stock)
5 medium carrots, peeled (2 coarsely chopped for the stock)
1 small onion, chopped
2 tbsp. chicken base
2-3 tsp. salt
2 tsp. whole peppercorns
2 bay leaves
1 tsp. dried ( or 1 tbsp. fresh) thyme
1 12-oz. package of egg noodles or other dried pasta
Freshly ground pepper
1. Place the rotisserie chicken into a large stock pot. Cover with water. Add the chopped onion and 2 each of the coarsely chopped celery & carrots; bring to a boil. Add the chicken base, 2-3 tsp. of salt, 2 tsp. of whole black peppercorns, 2 bay leaves and the thyme. Reduce heat to medium low, cover and simmer for 1 hour.
2. In the meantime, cook the pasta according to package instructions. Drain & set aside.
3. Strain the broth and remove the chicken to a chopping board. Pour the strained broth back into the stock pot. When cool enough to handle, separate the chicken meat from the bones and add to the strained stock. Season with freshly ground black pepper.
4. Dice the remaining 4 carrots and slice the remaining 3 ribs of celery; add to the stock. Bring to a boil and cook for about 15 minutes until veggies are just tender. Add the pasta, bring back up to a boil, then turn off heat. Serve immediately.