Categories: Soups- Stews- Chowders- Chili

Ingredients

• 1 small rotisserie chicken
• 6 cups low-sodium chicken broth or stock
• 2 large carrots, peeled and cut into small chunks
• 3 ribs celery, cut into small chunks
• 1 medium yellow onion, roughly chopped
• 2 (3oz.) pkg. ramen noodles (any flavor-the flavor packets get tossed)
• 1 tsp. dried dill
• Kosher salt and ground black pepper, to taste

Directions

1. Remove all of the meat from the chicken. Set aside the skin and bones. Shred the meat into bite-sixe pieces.
2. In a large pot over medium heat, combine the chicken bones and skin, the broth carrots, celery and onion. Bring to a simmer partially covered. Simmer for about 20 minutes.
3. Meanwhile, fill another large pot with water, salt it lightly, then bring to a boil. Add the ramen noodles, breaking them up a bit (discard the flavor packets) and cook stirring to separate the noodles, until just barely tender, about 2 minutes. Drain and leave in the colander. Retain the empty cooking pot.
4. Once the broth has simmered for 20 minutes strain it into the noodle cooking pot, discarding the solids (including the vegetables). Add the dill and shredded chicken, then return to a simmer. Season with salt and pepper. Stir in the cooked noodles, then ladle into serving bowls.

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