Thursday, January 12, 2012

Rotisserie Chicken Soup

I love to grab a rotisserie chicken from the market on my way home. I always have a portion of it left over and I love to make this soup.

Rotisserie Chicken Soup

1 whole rotisserie chicken, meat shredded and removed from bones
2 carrots, chopped
2 stalks of celery, chopped
1 onion, diced
chopped parsley, garlic powder, salt, and pepper to taste
egg noodles

Place the chicken carcass in a large pot and cover with water. Bring to a boil and cook until a rich stock develops. You can add extra veggies you have as well.

Once the stock is golden brown and has a rich chicken flavor, strain to remove bones. Place stock in pot with diced veggies, spices, and meat. Reduce heat to medium and cook until veggies are tender. Once the veggies are almost tender, you can turn the pot to low and keep it on the stove if you would like to have a pot of soup going for a few hours.

Just before serving, prepare egg noodles according to package instructions. Drain and have on the side to add to the broth. I like to keep them separate, because I don't like my noodles to be over cooked, but you could toss them in if you want.

This soup is great to make a big batch to have around and it reheats really well.

Happy Cooking!


1 comment:

Tina said...

What a wonderful comforting soup recipe. I love that you used big egg noodles in there, that is so much better than the standard noodles. Tasty post!