I’ve started to feel a little under the weather (and the actual weather isn’t helping!) but hopefully nothing that a hearty bowl of Chicken Noodle Soup won’t solve. And of-course, I made Chicken Noodle Soup from scratch, but it is a bit of a “cheater” recipe: a rotisserie chicken from Whole Foods, meat removed and then the broth made from the carcass. Used little spaghetti-o pasta just because they are cute. Best soup that I have had in ages.
Ingredients
1 prepared rotisserie chicken
8 cups low-sodium chicken broth
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrots, sliced or chopped
6 ounces soup noodles
1/4 cup frozen peas
Directions
Remove chicken from bones and chop into bite-sized pieces. Keep the carcass and set aside. Measure 2-3 cups meat for the soup (the rest is great for chicken salad or in burritos!)
Pour chicken broth in a large stock pot; bring to a boil. Add the chicken carcass and simmer 15 minutes or so, to add flavor to the stock. Using a slotted spoon or spider, remove the bones and any other bits that may have come off and discard. Chop onion; slice celery and carrots. and simmer until tender, about 10 minutes. Add chicken, noodles to stock pot and simmer until the noodles are al dente, in my case, 9 minutes. Remove from the heat, add in frozen peas (which will thaw within a minute, also cooling the soup just a bit) and serve.
