Ingredients:

1 rotisserie chicken

6 celery stalks

6 carrots

1 lrg yellow onion

2 1/2 quarts of

2 teaspoons of marjoram, oregano

1 lbs. of noodles ,rice

1 teaspoon of flour

2 teaspoons of butter

Directions:

1. Strip Rotisserie Chicken save skin and bones for stock

2. In a stock pot place skin and bones and brown the bones, and let the fat render from the skin.

3. Add 3 celery, 3 carrots, onion, 2 bay leaves, 2 teaspoon spice mix.

4. And 2 1/2 quarts water to stock pot bring to boil and let simmer 1 hour.

5. After 1 hour strain out broth

6. Clean stock pot and add butter let it melt once butter white foam rises add flour whisk together till incorporated about 1 minute flour begin to melt. Rawness is cooked out now slowly add stock till its incorporated it should now look like a thin gravy.

7. Next add remaining spices and diced carrots and celery.

8. Let it come to a boil skim impurities (foam) and reduce heat to simmer and add chicken.

9. At this point you what to check the soup for seasoning.

10. Let the soup simmer for about 45 minutes.

11. Now is the time you add your noodle of choice.

Bon Appetit!