Since being in Florida, l have found it so handy to just buy an already roasted chicken, rather than buy a chicken and roast it at home. So grab a roasted chicken at your local supermarket, next time you feel like a snack, and use the left overs for your soup.

4 pints of water

1 pint chicken stock

2 celery stalks with leaves, diced

2 carrots, sliced

1 onion, diced

1 whole chicken (what’s left of one)

A pinch of dried thyme

Salt & pepper

1 clove garlic smashed

1/2 bag wide egg noodles (or whatever pasta you have in your pantry)

Combine water and chicken stock in a large pot. Bring to the Boil. While the stock is boiling, dice vegetables and pull apart the chicken, and add all the ingredients to the pot, and simmer for an hour. Remove chicken and debone and shred chicken meat.

Remove all the bones.

Add the noodles and cook until both the noodles and vegetables are soft. Around 10 additional minutes.

Salt to taste.

You are the chef.