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1
First, remove all meat from rotisserie chicken and pull apart into bite size pieces.
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2
Set chicken meat aside in refrigerator.
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3
Place chicken carcass and skin into large soup pot (mine is 7 qts.)
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4
and fill 2/3 full with water.
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5
Add onions, garlic, 4 sprigs rosemary, bay leaves, bouillon cubes and black pepper to soup pot.
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6
Bring to a boil and simmer with loose lid for 1 1/2 to 2 hours (or until flavor is rendered out of carcass).
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7
Strain solids out of pot, leaving chicken broth.
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8
Next, add the celery and carrots to the broth, bring back to a boil, then reduce to a simmer and cook for 1 to 1 1/2 hours (until veggies are fork tender).
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9
While celery and carrots are cooking, boil Reames noodles in another pot according to package directions.
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10
Strain noodles when done and set aside.
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11
When carrots and celery are fork tender, add noodles and chicken meat to the pot.
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12
Bundle remaining 4 rosemary sprigs into cheesecloth and add to pot also.
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13
Simmer soup for 15-20 minutes so chicken is heated through and has a chance to absorb the broth.
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14
Remove rosemary bundle and taste to see if additional pepper (or salt) is needed.
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15
Serve along with biscuits or crusty warm bread.
