Name: Rotisserie Chicken Soup
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Rotisserie chickens, with juices - 2; Water to cover - 1 gallon; Onions, diced - 1 ½ large; Butter - ½ stick; Garlic, diced - 5 cloves; Carrots, peeled and sliced - 10; Celery, diced - 5 stalks; Whole kernel corn, drained - 3 (15.25 ounce) cans; Dried parsley - ¼ cup; Dried oregano - 2 tablespoons; Freshly ground black pepper to taste - 1 pinch; Flat whole wheat noodles - ½ pound; Cold water - ½ cup; Cornstarch - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rotisserie Chicken Soup

1. Rotisserie chickens, with juices - 2

2. Water to cover - 1 gallon

3. Onions, diced - 1 ½ large

4. Butter - ½ stick

5. Garlic, diced - 5 cloves

6. Carrots, peeled and sliced - 10

7. Celery, diced - 5 stalks

8. Whole kernel corn, drained - 3 (15.25 ounce) cans

9. Dried parsley - ¼ cup

10. Dried oregano - 2 tablespoons

11. Freshly ground black pepper to taste - 1 pinch

12. Flat whole wheat noodles - ½ pound

13. Cold water - ½ cup

14. Cornstarch - 2 tablespoons

How to cook deliciously - Rotisserie Chicken Soup

1. Stage

Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.

2. Stage

Strain stock, if needed, into another container; set aside.

3. Stage

Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.

4. Stage

Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.

5. Stage

Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.