We tried this recipe: https://www.chowhound.com/recipes/easy-chicken-noodle-soup-from-a-leftover-roasted-chicken-30332 Our modifications: first, we used meat from half a rotisserie and the whole carcass. Second, we supplemented the 12 cups water with 4 cups of no sodium chicken stock. Third, along with the carcass and stock vegetables, we added ¼ bunch each parsley and dill in lieu of thyme. We also reduced the stock simmering time to 60 mins. Finally, at the end of cooking, we added about 2 Tbsp chopped dill (and skipped the thyme). (Apr. 2018)
Cooking Adventures 