Rotisserie Chicken Noodle Soup

5.0(5)

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 Easy chicken noodle soup originally made in 12 quart roaster oven.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

by SAM the Nuke -·published 2007-10-19

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Servings

25 bowls, 30 serving(s)

Total time

1h 40m

prep 20 min

Calories / serving

217 kcal

Ingredients (11)

serves

4 lbs rotisserie-cooked chicken (Rotisserie style)
1 large onion, choppedonion
32 ounces frozen carrotscarrot
1 1/2 cups celery, choppedcelery
6 bay leavesbay-leaf
1 tablespoon thymethyme
20 cups waterwater
8 ounces chicken basechicken-base
1 tablespoon chicken bouillonchicken
salt or pepperpepper
2 1/2 lbs egg noodlesegg-noodle

Instructions (7 steps)

01Skin 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.
02Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
03Add chicken base and bouillon.
04Salt and pepper to taste.
05

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Rich recipe — supports nutrition-aware planning.