Rotisserie Chicken Noodle Soup

Baby, it isn’t so cold outside.  Really, we are having a warm winter across the nation and I live in the dessert, so we really don’t see a lot of chilly weather around here.  That doesn’t mean that we don’t love to still have warm comfort food during the last months of the year.  Because cold can be relative.  I mean, two months ago it was 100 degrees, so 78 degrees does feel “cooler” in my opinion.

We also have cold season and if you are feeling cold and have a cold what do you want to eat.  Chicken Noodle Soup.  It is probably one of the biggest comfort foods out there.  But, during a weeknight I don’t have time to make my own stock from scratch and rotisserie chickens are so reasonable price wise, I choose to take a little help of having a precooked bird.

This soup is better than any canned version out there, it makes a large amount, so lunches are covered for the week and it is just the right thing to cure the common winter chills.

Rotisserie Chicken Noodle Soup

  • 1 Rotisserie Chicken – skin removed, de-boned and shredded
  • Reserved Chicken Juices from Bottom of the Rotisserie Container
  • 2 Containers of Chicken Stock – low sodium
  • 1 tbsp Olive Oil
  • 1 Yellow Onion – finely diced
  • 3 Carrots – peeled and finely diced
  • 3 Stalks of Celery – peeled and finely diced
  • 1/2 bag of Wide or Extra Wide Egg Noodles
  • 1 tbsp Fresh Thyme – leaves only
  • 2 Bay Leaves
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Italian Seasoning
  • 1 tbsp Chicken Bouillon
  • Pepper, Garlic Powder and Onion Powder to taste
  1. On medium-high heat, saute in a soup pot the onions, celery and carrots in the olive oil for 5-8 minutes.  Add the shredded chicken and continue to saute for another 5 minutes.
  2. Add the chicken stock, juices from rotisserie container and water.  Enough to fill your soup pot 3/4 of the way full.  Add the thyme, bay leaves, oregano, italian seasoning, bouillon, garlic powder, onion powder and pepper.  Put the heat on medium-low and let the soup simmer for 15-30 minutes.  The more the better, but if you are in a rush, 15 minutes will do.
  3. Taste and adjust seasoning.  This is the time to add salt or a little more boullion if it needs it only.  Now put soup on high heat till it boils.  Add the egg noodles and cook on boil for 7 minutes.  Then turn off the heat and let it sit for 8-10 more minutes.  Noodles should be cooked through but not mushy.

Hope this warms your body and soul!  Now go and make a family dinner of your own…Clink!


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