1 rotisserie-roasted chicken or oven-roasted chicken, meat removed
2 onions, peeled and quartered
3 celery stalks, chopped
3 carrots, chopped
4 sprigs fresh parsley
3–4 chicken carcasses or 2 1/2 pounds of fresh chicken wings
2 cups thinly sliced carrots, in coins (four carrots)
2 cups thinly sliced celery (four celery stalks)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups diced roast chicken meat
1 pound package of yolk-free egg noodles
1/2 cup chopped fresh parsley
Let the roasted chicken cool slightly and then pull the meat off the bones.
Place the chicken bones, onions, celery, carrots, parsley and peppercorns in a 7-quart Dutch oven or large pot, cover with cold water and bring to a gentle simmer. Continue cooking for a couple of hours, occasionally skimming any foam from the top of the broth.
Strain the chicken stock through a sieve into a clean pot in batches and be sure to press down on the chicken and vegetables to get all the juices.
Add the carrots, celery, salt and pepper and bring to a gentle boil for 15 minutes.
Stir in the chicken and the noodles, return to a gentle boil and continue cooking according to the timing on the noodle package.