ROTISSERIE CHICKEN SOUP
Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!
Provided by GreyhoundMom
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- Strain stock, if needed, into another container; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 570.6 calories, Carbohydrate 53.6 g, Cholesterol 116.4 mg, Fat 23.2 g, Fiber 7.6 g, Protein 41.1 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 8.7 g
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
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
ROTISSERIE CHICKEN TORTILLA SOUP
I wanted a simplified version of this yummy soup and realized the easiest thing would be to cut out cooking the chicken plus the flavor from the rotisserie really adds to the soup. Leftover chicken or boneless skinless chicken breasts work just fine though!
Provided by startnover
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
- Simmer for 20 minute.
- Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
- Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
Nutrition Facts : Calories 350.8, Fat 16.6, SaturatedFat 4.6, Cholesterol 87.7, Sodium 1581.1, Carbohydrate 10, Fiber 1.3, Sugar 4.9, Protein 38.5
ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP
A rotisserie chicken is such a great grocery store purchase for meal prep. Not only does it provide a delicious product that saves you time, but you can use all the parts of the chicken in a variety of ways. In this recipe, I'll show you how to make a broth out of the bones and then use that broth and the shredded meat to make a simple yet delicious soup that keeps well in the fridge or freezer. Make sure to store the soup in portions that work for you or your family, so you can easily defrost the amount you need at any one time. I also use my big batch farro recipe to add a grain to the soup without a lot of extra effort.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
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