Remove all meat from the rotisserie chicken and set it aside in a bowl or airtight container. Refrigerate for later use.

Place the bones (with or without skin) in a large pot.

Add 14 cups of water, peppercorns, celery tops, carrots, a whole onion (unpeeled), and bay leaves to the pot.

Cover and bring to a boil, then reduce the heat and simmer for 4 hours to extract all the nutrients and flavor from the chicken bones.

TIP: You can add the chicken skin to the broth for extra flavor. If you prefer, leave it out based on your taste.

After simmering, use a slotted spoon to remove the larger bones and vegetable remnants from the pot.

Set up a fine mesh strainer over a large bowl and pour the remaining broth through it. Discard the bones, bay leaves, and boiled vegetables.

Pour the strained bone broth back into the large pot.

Add extra water if needed to get the right volume of broth.

Stir in the chopped celery, carrots, peas, and shredded rotisserie chicken.

Season the soup with chicken bouillon, salt, garlic powder, black pepper, and dried parsley.

Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are soft.

In a small bowl, combine the flour and salt.

Create a well in the center and crack the egg into it.

Using a fork, gently mix the egg into the flour until the mixture forms small pieces.

Gradually add water, one tablespoon at a time, mixing after each addition, until a dough forms.

Knead the dough for about 1 minute until it’s smooth. Cover and let it rest for 30 minutes.

After resting, sprinkle flour on your work surface and roll the dough out thinly (about the thickness of a nickel).

Use a knife or pizza cutter to slice the dough into ¼-inch strips and then cut them into 2-inch long noodles.

Gently drop the noodles into the simmering soup, stirring as you go to avoid clumping.

Let the noodles cook for 5-7 minutes or until tender.

Serve hot with your favorite bread, like Garlic Cheddar Drop Biscuits or Soft Fluffy French Bread.