roasted chicken noodle soup

This stuff is straight up delicious. Especially around here when it's like -10 outside and you just want some warm soup in your belly! This recipe makes quite a bit, but you can freeze it in individual portions, hand it out to friends, or cut the recipe in half. The measurements are approximated, like always I just add "some of this, some of that".
 
Just a tip if you live here in Alaska: if you go to the commissary right when they open, they sell yesterday's rotisserie chickens over by the tortillas for half off. I buy them for $3.99, what a steal!

I usually chop up all the veggies and shred the chicken while I'm simmering the chicken broth, that way it's all ready to go.


Ingredients:
12 cups homemade chicken broth
1/4 to 1/2 an onion, diced
2 stalks celery, diced
2 carrots, diced
3-4 cloves garlic, minced
2 green onions, diced
a little diced cabbage (optional, I like cabbage lol)
small palm-full of fresh chopped parsley
1 rotisserie chicken, meat removed and shredded
1/2 a package of cooked noodles, your choice (the more noodles you add in, the less broth you will have, they suck up all the good juice!)
salt and pepper to your liking

Directions:
Add a little oil to the bottom of a large pot over medium heat. Add in onions, celery, carrots and cook until softened. Add in garlic and cook for about 1 minute. Add chicken broth, green onions, cabbage, parsley, shredded chicken, salt and pepper. Bring to a boil. Reduce heat and simmer for about 20-25 minutes (this is usually when I cook the noodles), add in cooked noodles, and serve!