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Heat oil in a large pot.
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Add onion, celery, carrots, and garlic. Saute for about 10 minutes, until soft.
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Add water and rotisserie chicken. (I used an already cooked one from the store but you could cook your own.)
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Once it comes to a boil reduce heat, cover and simmer for 2 hours.
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Remove chicken making sure you remove all the bones.
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When the chicken has cooled, pick the bones clean, discard bones, skin and cartilage.
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Add about 2 cups of chicken. I set the rest aside for other recipes.
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Add chicken base, parsley, salt, pepper, and return to a boil.
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Add the egg noodles, reduce heat to simmer and simmer for 30 minutes.