Ingredients

• ½ pound carrots, chopped into ¼ inch thick rounds

• 4 stalks celery, chopped into ¼ inch thick pieces

• 1 onion, diced

• 1 rotisserie chicken

• 2 teaspoons minced garlic

• 1 tablespoon dried parsley

• 1 teaspoon dried basil

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 teaspoon whole black peppercorns

• Water 

• 6 ounces egg noodles

Steps

1. Remove the string from a rotisserie chicken 

2. Pick the chicken apart separating the meat from the bones and peeling off the skin

3. Keep the meat to the side to add to the soup later and reserve the chicken carcass, the bones and skin

4. Add all the chopped vegetables to the slow cooker followed by 2 teaspoons of minced garlic

5. Season with 1 tablespoon of dried parsley, 1 teaspoon of dried basil, ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, and 1 teaspoon of whole black peppercorns

6. Add all the reserved chicken bones and skin to the slow cooker

7. Fill the slow cooker with water- enough to cover all the contents of the pot

8. Place the lid on the slow cooker and turn the crock pot on low to cook and simmer for 8 hours

9. After 8 hours, remove the lid from the slow cooker and carefully scoop out the chicken bone pieces and skin, leaving as much liquid in the crock pot as well as cooked vegetables

10. Then add 6 ounces of egg noodles to the crock pot followed by a half pound of the reserved chicken cut up into small pieces

11. Give the soup a stir to ensure all the noodles are fully submerged and evenly distributed

12. Place the lid back on the slow cooker and turn the crock pot on high for just 30 minutes to allow the noodles to cook

13. After the 30 minutes, remove the lid from the slow cooker and stir the soup once more 

14. Then ladle the soup into a small bowl and enjoy

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