Step 1

Remove most of the meat from a rotisserie chicken, cut it in large cubes and set aside in the fridge for later.

Step 2

Slowly simmer the chicken bones in the water along with the onion, carrot, and garlic. Simmer gently for about an hour.

Step 3

Strain the stock through a cheesecloth-lined colander.

Step 4

Skim off any excess fat that comes to the surface. You can make the stock a day ahead if you like and refrigerate it overnight, which makes the fat that comes to the surface much easier to remove.

Step 5

Add the prepared chicken stock, savoury, and carrots to a large soup pot.

Step 6

Simmer for about 15 minutes before adding the egg noodles, red pepper, cubed cooked chicken breasts and chorizo sausage.

Step 7

Season with salt and pepper as needed.

Step 8

Simmer until the noodles are tender and serve.