Old Fashion Chicken Noodle Soup

A hearty soup using store bought roasted chicken for ease in preparation. This recipe is from Marguerite Henderson.

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced thin
2 ribs celery, sliced thin
2 parsnips, peeled and sliced thin
1 turnip, peeled and chopped
6 cups chicken broth
4 cups water
1 store bought rotisserie chicken (about 3-4 pounds), meat removed and reserved, carcass saved and added to broth
1 cup chopped Italian parsley
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups cooked egg noodles (I like the dried kluski style noodles)
1 cup grated Parmesan cheese

In a large stockpot, heat the oil and sauté the onion for 1 minute. Add the garlic, carrots, celery, parsnips and turnip. Sauté for 2-3 minutes until vegetables soften. Add broth, water, and chicken bones. Cover; simmer for 30 minutes. Remove the bones, and add the parsley, chicken meat, cut into small pieces, salt, pepper, and egg noodles. Cook on low heat for 15 minutes until all ingredients are heated through and soup is flavored. Taste for seasoning and serve with grated cheese on top. Serves 8-10.