Homemade Chicken Soup from Roasted Chicken

Prepare the Ingredients:

1. Make sure you have 2 cups of picked chicken from the Roast Spatchcocked Chicken, already separated and set aside.
2. Peel and slice the carrots, slice the celery, and finely chop the onion.
3. Mince the garlic.

Sauté the Vegetables and Deglaze:

1. In a large soup pot, heat a bit of oil over medium heat.
2. Add the chopped onion, sliced carrots, and sliced celery.
3. Sauté for about 5 minutes, or until the vegetables start to soften.
4. Deglaze the pot by adding the white wine and scraping up any flavorful bits from the bottom of the pot.

Add Garlic and Herbs:

1. Stir in the minced garlic, dried thyme, and the bay leaf.
2. Continue to sauté for another minute, allowing the herbs and garlic to become fragrant.

Pour in Chicken Stock:

1. Add the Homemade Chicken Stock to the pot, and bring it to a gentle simmer.

Simmer the Soup:

1. Let the soup simmer for about 20-30 minutes, or until the vegetables are tender.

Add Chicken and Noodles:

1. Toss in the 2 cups of picked chicken.
2. Then, add the egg noodles (or your pasta of choice). Simmer until the noodles are tender, typically about 10 minutes.

Season and Garnish:

1. Season the soup with salt and pepper to taste.
2. Remove the bay leaf.

Serve and Enjoy:

1. Ladle the homemade chicken noodle soup into bowls.
2. Garnish each serving with freshly chopped parsley.
3. If you like, serve with lemon wedges for an extra burst of flavor.