Instructions: Meal One: On a busy day when you just cannot face cooking dinner, pick up a rotisserie roasted chicken at your local grocer, and serve it with a pre-packaged tossed salad, instant mashed potatoes or instant stuffing, and bakery rolls. Enjoy your evening and let go of the stress.

Do NOT throw away the chicken carcass or left over chicken when you have finished. You will need these. When your meal is finished, place the car- cass in a large Dutch oven sized pan, and cover with water. Add the 1 tsp. salt, cover and simmer for two hours, on low heat. You can place any left over chicken in a covered container, and refrigerate. When your chicken has boiled for two hours (and your house smells heavenly, reducing your stress further) carefully remove the carcass and pieces of meat and bone, from the broth. Place these in a container, cover and refrigerate. Now, carefully pour the broth from the pan, into a large bowl, which can be covered and refrigerated. It is important to drop the temperature of the broth, as soon as possible, and so two smaller containers are great to use as well. You can leave the chicken, broth and carcass in your refrigerator for up to 4 days before making your soup for a second meal.

Meal Two- Chicken Soup:
Two or more hours before you are ready to make your soup, you will need to make your noodles. The noodles need to air dry between being made, and being added to the hot soup. To make the noodles, place flour and salt into a large mixing bowl, and stir with a wire whisk, to evenly distribute salt.

Now, make a well in the center of the flour mixture, and add egg yolks, egg and water, one tablespoon at a time, mixing until dough is stiff, but easy to roll. You may not need to use all of the water. Divide dough into three equal portions, and roll dough, one portion at a time, on a floured surface, using a rolling pin. Roll dough into paper thin rectangle shapes, while keeping remaining dough covered. Sprinkle rectangle with flour, lightly, and fold dough loosely , lengthwise into thirds. Cut crosswise with a sharp knife, into 1/4 to 1/3 inch strips. Unfold strips, and place onto a dry towel to dry until stiff and dry. Strips may be broken into shorter pieces when dry, if you like.

One hour before you are ready to serve your soup, remove broth from refrigerator, and skim the fat layer from the top of the broth. Throw away this fat layer. Place broth into the large Dutch oven sized pan again, and heat to boiling point at medium-high heat. While broth is heating, remove chicken carcass and left-overs from refrigerator, and remove chicken from bones. Throw away the bones and skin. Shred boned chicken and left-overs, making sure no bones are left in the chicken, and add the chicken to the broth. Add shredded carrot, parsley and black pepper, and continue to simmer for 30 minutes. Now, you are ready to add the noodles. Place noodles into broth, stir well, and continue simmering for 12 - 15 minutes longer. Serve soup with bread of your choice.

Serving Ideas :
This recipe is a great one to use for Once A Month Cooking, because the de-fatted chicken broth, and meat can be frozen for up to six months before making the soup.

NOTES : Please note that the fat content of this recipe is actually much lower than the nutritional information states, because you skim the chicken fat from the boiled carcass, and throw away the fat, skin and bones.

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