This chicken noodle soup makes full use of a leftover rotisserie chicken. The bones create a rich and flavorful stock and any leftover meat is added to the soup at the end to leave the meat tender and succulent. The next time you buy a rotisserie chicken make sure to put all of it to use!
Chicken Noodle Soup
stock
1 leftover rotisserie chicken
1 onion
2 stalks celery
2 carrots
1 tablespoon salt
1 teaspoon peppercorns
soup
1 onion, diced
3 stalks celery, diced
4 carrots, peeled and sliced
4-6 ounces egg noodles
1 teaspoon fresh thyme
salt and pepper
Remove any remaining meat from the chicken and set aside. Place chicken carcass and any remaining juices in a stock pot and add 12 cups of water, salt and peppercorns. Next add celery, onion, and carrots. Bring to a boil and then reduce to a simmer for 2-3 hours. Remove form heat, strain and discard bones and vegetables.
In a large pot heat a bit of oil. Add
onion and celery and sauté over medium heat until translucent. Add carrot, 1 teaspoon salt, 1/2 teaspoon ground pepper, and thyme. Stir to coat and then add 8-9 cups of stock. Bring to a rolling boil and then add noodles. Cook for 6-8 minutes and then reduce heat to a simmer and add shredded chicken meat. Remove form heat once chicken is heated through and serve.