We made this recipe: https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/ Our modifications: first, after removing the rotisserie meat from the bones, we sauteed the bones and skin in 2 tsp unsalted butter in a large Dutch oven for 5 mins on medium heat. We then discarded the skin and bones. We added another tsp butter and 1 tsp olive oil, and then sauteed onion, celery, and carrot until fragrant. We added garlic and then continued with the recipe. Second, we increased the chicken broth to 10 cups (4 cups unsalted broth, 6 cups Better Than Bouillon) and seasoned with chopped parsley (¼ bunch), dill (½ bunch), 4 sprigs thyme, 1 bay leaf, and ½ tsp marash pepper. Third, we cooked the egg noodles in a separate pot, drained, and then added to each bowl; this method prevents the noodles from getting bloated in the leftover soup. (Oct. 2021)
Cooking Adventures 