1 Hour Chicken Noodle Soup

In a large stock pot and onion, celery and carrot to the oil and cook for about 10 minutesWhile the vegetables are cooking down, start pulling the meat off the rotisserie chicken. Set aside - I bought rotisserie chicken breast only, but either whole or breast is fine.When the vegetables have cooked down for about 10 minutes, add the chicken stock, water and the bones for the rotisserie chicken. Cover and simmer for 45 minutes.While the soup is simmering put on a large pot with 8 cups of water and a tablespoon of salt to boil. Add pasta to boiling water and cook according to the package directions (all gluten free pasta is different). When the pasta is finished cooking, pour into a strainer and rinse well under warm running water until the water runs clear. Set asideWhile the pasta and soup are simmering, shred the chicken using a fork pulling the meat into shreds or dice the meat using a knife into 1 inch cubes. Should equal about 4 cups of chicken.Remove the carcass from the soup and discard. Add the shredded chicken, salt and pepper. Stir well. Cook for the remaining 15 minutes, stirring occassionallyThere is extra liquid in the soup so that when the noodles are added there will be some broth. If you are planning on having extra soup leftover, I highly recommend adding the noodles per serving to the individual bowls. If added directly to the soup the noodles will expand absorbing all the liquid and begin to disintegrate. I store the noodles in a plastic bag and the extra soup in a large mason jar or plastic container.Garnish with fresh parsley, if desired