Old Fashioned Chicken Soup (Made Easy) - cooking recipe

Ingredients

BROTH
2 quarts organic chicken broth
CHICKEN
2 -3 cups skinless boneless chunked rotisserie chicken
VEGETABLES AND HERBS
1 large chopped onion
2 cups sliced celery
1 1/2 cups whole baby carrots
1 tablespoon snipped fresh parsley
1 1/2 teaspoons fresh thyme leaves
1 large mashed garlic clove
SEASONINGS
1/4 teaspoon poultry seasoning
2 pinches ground nutmeg
2 pinches ground savory
5 black peppercorns (or 1/4 teaspoon ground)
1 bay leaf
kosher salt, to taste
OPTIONAL VEGETABLE
4 ounces sliced fresh mushrooms
OPTIONAL NOODLES
6 ounces egg noodles

Preparation

POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
SNIP 1 tablespoon fresh parsley into broth.
PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon) ground nutmeg, 2 pinches (1/8 teaspoon) ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper).
CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
MEASURE 1 1/2 cups whole baby carrots; add to broth.
SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now).
COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired).
REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
SERVE soup hot in bowls; SAVOR the old-fashioned goodness!