rotisserie chicken soup

Pork

Rotisserie Chicken Soup

In the mood for a warm bowl? Rotisserie chicken soup is a quick and easy weeknight meal that combines veggies, chicken and plump egg noodles in a savory broth.

Ingredients

  • 1 whole rotisserie chicken
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 1-1/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 12 cups reduced-sodium chicken broth
  • 2 cups uncooked egg noodles
  • 3 tablespoons minced fresh parsley

Directions

  • Pull chicken meat from bones; shred or chop chicken. Set aside.
  • In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf; cook one minute longer. Add broth, chicken and chicken carcass. Cover; simmer 25-30 minutes.
  • Use tongs to remove chicken carcass and bay leaf; discard. Add egg noodles; bring to a boil, then reduce to a simmer. Cook, uncovered, until noodles are al dente, 10-12 minutes. Stir in parsley.

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