Rotisserie Chicken Noodle Soup Recipes
ROTISSERIE CHICKEN NOODLE SOUP
A hearty chicken noodle soup perfect for a cold day or a sick little one.
Provided by Michelle Molina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 36.9 g, Cholesterol 99.5 mg, Fat 10.3 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 2.4 g, Sodium 1018.9 mg, Sugar 5.8 g
ROTISSERIE CHICKEN NOODLE SOUP
This is an easy version of the homemade classic. I use the half of the meat from a cold deli rotisserie chicken. I usually get a little over 4 cups of meat total. Use half for this soup, and freeze half for later. I also have some picky eaters at home, my boys claim to not like onions. However, they have not figures out I actually put onions in this soup.
Provided by muddydog
Categories Clear Soup
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
- Add water & chicken base.
- Simmer 20 min until potatoes are soft.
- Add dry egg noodles & simmer 5-10 min more until noodles are soft.
- Stir in fresh parsley & serve.
Nutrition Facts : Calories 152.6, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.1, Sodium 109.1, Carbohydrate 23.8, Fiber 2.6, Sugar 2.6, Protein 4
ROTISSERIE CHICKEN NOODLE SOUP
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 Easy chicken noodle soup originally made in 12 quart roaster oven.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.
Provided by SAM the Nuke -
Categories Stocks
Time 1h40m
Yield 25 bowls, 30 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
- Add chicken base and bouillon.
- Salt and pepper to taste.
- Add noodles about 30 minutes before serving.
- Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
- Serve with crackers, bread, etc.
Nutrition Facts : Calories 216.8, Fat 5.1, SaturatedFat 1.4, Cholesterol 52.8, Sodium 91.2, Carbohydrate 30.1, Fiber 2.4, Sugar 2.5, Protein 12.2
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- In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
- Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.
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