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
GRAMMY'S ROTISSERIE CHICKEN SOUP
The quickest, easiest, and one of the best chicken soups I've ever made. It's become my official "go to" soup for a chilly autumn or winter day. Chicken soup is also known for curing the common cold - good for body and soul! Check out my blog on grammysapron.blogspot.com and read how my grandmother made her chicken soup...quite different from this one!
Provided by Angela (Grammy) Derby @Angela_Derby
Categories Chicken Soups
Number Of Ingredients 11
Steps:
- Bring the broth to a simmer in the large stock pot. While you wait for the broth and water to heat up, separate the rotisserie chicken meat from the skin and bones, setting the meat aside for later. Add the skin (optional) and bones to the broth, bring it back up to a simmer and allow it to simmer for about an hour.
- Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
- Add oil, then onions, carrots and celery and seasonings. Sauté until soft, about 8 to 10 minutes. Add chicken, broth and sauce. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.) If you refrigerate it, any grease will congeal on the top and you can remove it. But, leave a little...adds flavor!
- Add the broth and bring the mixture back up to a simmer.
- Add your favorite noodles, simmering until they reach the desired tenderness.
- Chop the chicken and add it to the cooking noodles.
- Season with salt and pepper to taste.
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