Homemade Chicken Noodle Soup

1 baked or rotisserie chicken*
1/4 pound of pasta
1 small onion
Frozen peas and carrots

*I used the left over baked chicken from the previous post, but I have often made this using a left over rotisserie chicken from the grocery store.

Please forgive the lack of photos for this one, but I had a crazy week.

Take your left over whole chicken an put it in a pot. Cover the chicken with water and then put a lid on top.

Bring the chicken to a boil and then reduce the heat a bit.

Boil the chicken for at least a half hour. I left mine on the stove for about an hour.

Turn the heat off and take the lid off. Let it sit for a half hour so that the chicken cools a bit.

Remove the chicken from the pot (It will still be hot!) and set it on a cutting board.

Pick all the meet off of the bones. Remove the skin and throw it away.

Add the meat back to the pot.

Refrigerate, covered, overnight. It will form into a gelatin. Don't let this scare you. I promise it's delicious.

The next day, bring the pot to a boil. Add salt and pepper.

Add diced onion and boil for 15 minutes.

Add pasta and cook acording to the directions.

Right before you want to serve, add peas and carrots. You don't need to cook these long - just heat them up.

Taste to see if it needs more salt and pepper.

And there you have it! Homemade chicken noodle soup. Hoorah!

Enjoy!