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Rotisserie Chicken Soup
Rotisserie Chicken Soup
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Rotisserie chicken soup with veggies, noodles, and corn - no broth required!
Ingredients:
  • 2 rotisserie chickens, with juices
  • 1 gallon water to cover
  • 1.5 large onions, diced
  • 0.5 stick butter
  • 5 cloves garlic, diced
  • 10 carrots, peeled and sliced
  • 5 stalks celery, diced
  • 3 (15.25 ounce) cans whole kernel corn, drained
  • 0.25 cup dried parsley
  • 2 tablespoons dried oregano
  • 1 pinch freshly ground black pepper to taste
  • 0.5 pound flat whole wheat noodles
  • 0.5 cup cold water
  • 2 tablespoons cornstarch
Instructions:
  • In a large stockpot, add the rotisserie chickens along with their juices. Cover them with water and bring to a boil. Reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. Once done, let the chickens cool until safe to handle, then shred the meat into small pieces after removing it from the bones.
  • Strain stock into a separate container; set aside.
  • In a stockpot over medium heat, melt butter with onions until translucent, about 5-7 minutes. Add garlic and cook for another 5 minutes. Incorporate carrots and celery and cook until nearly tender, approximately 15 minutes. Finally, add corn, parsley, and pepper.
  • Return chicken stock to the pot and bring to a boil. Simmer until carrots are tender, approximately 6 to 7 minutes. Add noodles and cook until al dente, about 5 to 6 minutes.
  • Combine water and cornstarch in a bowl. Lower heat to medium. Slowly stir in the cornstarch mixture into the soup until it thickens. Add chicken and simmer for 5 minutes.

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