1 whole rotisserie chicken
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/4 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon pepper
1 bay leaf
12 cups reduced-sodium chicken broth
2 cups uncooked egg noodles
3 tablespoons minced fresh parsley
1Pull chicken meat from bones; shred or chop chicken. Set aside.
2In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf; cook one minute longer. Add broth, chicken and chicken carcass. Cover; simmer 25 to 30 minutes.
3Use tongs to remove chicken carcass and bay leaf; discard. Add egg noodles; bring to a boil, then reduce to a simmer. Cook, uncovered, until noodles are al dente, 10 to 12 minutes. Stir in parsley.
Total Time
Prep: 15 Min. Cook: 45 Min.
In the mood for a warm bowl? Rotisserie chicken soup is a quick and easy weeknight meal that combines veggies, chicken and plump egg noodles in a savory broth.
Nutrition Facts
1 cup: 158 calories, 7g fat (2g saturated fat), 43mg cholesterol, 662mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 16g protein.