Description
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.
