Rotisserie Chickein Recipe #5 - Easy Chicken Noodle Soup

This recipe is fast, easy and will fill your tummies to the brim. 
Serve with buttered crescent rolls.

Ingredients

1 Rotisserie Chicken (Plain)
2 tablespoons extra virgin olive oil
3 carrots, peeled and diced
2 parsnips, peeled and chopped (you can substitute 2-3 yukon gold potatoes if you prefer but I LOVE parsnips in this)
3 ribs celery diced, including leafy parts
1 medium yellow onion
2 bay leaves
8 cups chicken stock (2 cartons)
3/4 lb egg noodles


Okay everyone, say it with me.... shred that chicken and get rid of chicken skin.  You should be an expert at this by now.  Add the olive oil to a large soup or stock pot over medium high heat.  Add the carrots, parsnips or potatoes, onion, bay leaves.  Cook for about 8 minutes until veggies are softened.  Add chicken and stock, then bring soup to a boil.  Season to taste with salt and pepper.  Add noodles, stir them in and cook until noodles are done...about 8 more minutes.  Taste and add more salt and pepper if needed.  Ladle into large soup bowls and serve with hot, buttered rolls.  You'll never want to eat canned Chicken and Noodle again.  Enjoy!