Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

  • 1 Rotisserie Chicken
  • 1 tbsp. Oil or Butter
  • 1 Onion, diced, about 2 cups
  • 4 Celery Stalks, diced, about 2 cups
  • 4 Carrots, diced, about 2 cups
  • 1 lb. Frozen Mixed Vegetables
  • 2 qts. Prepared Chicken Stock, low or no salt version
  • 2 C Water
  • 1 tsp. Sugar
  • 1-2 tsp. Salt
  • ¼ tsp. Pepper
  • 2 tsp. Dried Herbs
  • 2 C Egg Noodles
  • Take the skin off of the chicken and throw away. Remove all of the meat from the chicken, saving the meat, bones and juices.

    Place a large 6 quart pot over medium heat. Add the oil to the pot and when it smokes add the onion, celery and carrot. Toss the vegetable until they are soft, about 5 minutes. Add the frozen veggies, chicken meat, bones, juices, stock and water to the pot and simmer, covered on low heat for 45 minutes.

    Carefully remove the lid from the pot and skim off any foam or fat (impurities) that float to the top. Now carefully remove the bones from the pot with a long set of tongs. Season the soup with the sugar, salt, pepper and herbs to taste. Add the pasta to the soup and simmer for 10 minutes. Skim off anymore gunk that rises to the top while cooking.


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