Rotisserie Chicken Noodle Soup

Total Time
1hr 40mins
Prep
20 mins
Cook
1 hr 20 mins

With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

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Ingredients

Nutrition

Directions

  1. Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
  2. Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
  3. Add chicken base and bouillon.
  4. Salt and pepper to taste.
  5. Add noodles about 30 minutes before serving.
  6. Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
  7. Serve with crackers, bread, etc.
Most Helpful

4 5

Husband was feeling poorly after overseas trip so thought of proverbial chicken soup. Must have been "meant to be" that I had 3/4's of a Roti Chicken in fridge from day before.
I saut?ed 1 Rounded tsp. Jar minced garlic in a little olive oil then proceeded with recipe.
Used freshly ground 'peppercorn melange blend' that adds a nice flavor twist to ground pepper and Himalayan sea salt which has so many important trace nutrients for one's system.
Changed recipe proportions to make 4 servings.
it did the trick and he felt so much better the next morning.
Very good and pulled

5 5

It was a big hit for dinner. I made a smaller batch then the recipe since I didn't have 4 lbs of chicken.

5 5

We ate some of the chicken so I made a partial recipe with the leftovers. This was easy and it tasted great.