Rotisserie Chicken Noodle Soup

SAM the Nuke [:-{)'s Note:

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 Easy chicken noodle soup originally made in 12 quart roaster oven.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.

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Serves: 30

Yield: 25.0 bowls

• 4 lbs rotisserie-cooked chicken (Rotisserie style)
• 1 large onion, chopped
• 32 ounces frozen carrots
• 1 1/2 cups celery, chopped
• 6 bay leaves
• 1 tablespoon thyme
• 20 cups water
• 8 ounces chicken base
• 1 tablespoon chicken bouillon
• salt or pepper
• 2 1/2 lbs egg noodles

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.

Reviews

[Chef #1170903]

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

[Sly]

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

[Chef #659785]

I have made this twice now and it is so easy. I only put in 4 oz of the chicken base and it tastes wonderful. Made it for my office for one of our "Souper Wednesdays" and didn't have a speck of leftover. Great soup!