If you are anywhere my age (well over 40), you were raised on Chicken Noodle Soup for lunch…the Campbell's kind. It is still good today, pretty much the same as I remember wit.

But every once in a while, I get the urge to make Chicken Noodle Soup from scratch. That is, from home made stock. And there is no better way to do that than with what is left from a rotisserie chicken after you made short work of it for lunch or dinner. Save not only the carcass but save the bones from the legs, thighs, and wings. Remind your family members to put them aside after cleaning them of all that chicken goodness.

For this one, I roasted my own 4.8 pound free range chicken from Trader Joe's. I actually put the entire leg and thigh quarters with meat into the stock along with the carcass. Remove and discard the skin. Simply place these parts into a large Dutch oven with 1 small onion (peeled and quartered), 1 large celery rib (rough chop), 1 large carrot (rough chopped), 2 gloves of garlic (smashed), 1 cup of white mushrooms (austere), 3 sprigs of flat leaf parsley, 2 sprigs of fresh thyme, 12 whole black peppercorns, 1 bay leaf. Cover with about 12 cups of cold water. Bring to a boil. Lower to a low simmer, then simmer uncovered for 2 hours. You may want to skim the foam to comes to the service near the beginning.

Keep any eye on it and add a little more water if needed. Strain out all the solids through a fine wire sieve and discard. Then line the sieve with a double layer of cheese cloth and strain the stock again into a saucepan. You will need to season it with salt as it can taste a bit bland at this point. Pepper is OK as well but I like to use white pepper here to keep the soup as clear as possible. You should have about 4 cups of strained stock. At this point, I save (and freeze) 2 cups then place 2 cups in the saucepan.

Dice 1/4 cup each of sweet onion, rib of celery, and a peeled carrot into a 1/4 inch dice. You can add some minced garlic if desired, but I did not this time. Bring to a simmer. Cover and cook about 25 minutes. In the meantime, cook abut 1/2 cup of large egg noodles in salted water. Drain (do not rinse), return to saucepan and toss with a little olive oil.

When ready to serve, you can add a tiny splash of hot sauce,

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