Lately, I’ve been battling a persistent winter cold. I never feel bad enough to take a day off work, but I also never feel healthy, either.

Whenever this kind of cold hits me, I make a big pot of chicken soup. The easy way (which is always preferable when I’m not feeling well) is using the leftovers from a rotisserie chicken.

Ingredients:

1 leftover rotisserie chicken

2 carrots, sliced

2 celery stalks, chopped and leaves reserved for garnish

1 yellow onion, diced

2 garlic cloves, minced

8 cups water

2 bay leaves

Salt and pepper to taste

Fresh thyme

Egg noodles or rice (optional)

Instructions:

Remove remaining meat from the chicken and set aside. Keep the bones for the broth.

In a large pot, sauté onions, carrots, and celery until softened.

Add chicken bones, water, bay leaves, and thyme. Simmer for about 1 hour.

Remove and discard the bones, then add the reserved chicken meat back to the pot.

Season with salt and pepper to taste.

If using, add noodles or rice and cook until tender.

Garnish with celery leaves.

Serve hot.