Best Grammys Rotisserie Chicken Soup Recipes

ROTISSERIE CHICKEN NOODLE SOUP

Rotisserie Chicken Noodle Soup image

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

Ingredients

1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1 cooked rotisserie chicken - skinned, boned, and meat shredded

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

Grammy's Rotisserie Chicken Soup image

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

Ingredients

1 - rotisserie chicken (separate meat from bones & skin-use bones & skin to flavor broth)
2 quart(s) chicken broth (i use low sodium)
1 quart(s) water
1/2 teaspoon(s) garlic powder
1 pinch(es) parsley, basil, and thyme (optional)
1 tablespoon(s) olive oil
1 - large onion, diced
2 - large carrots, peeled, cut in rounds & halved
2 - large stalks celery, sliced 1/4" thick
1/8-1/4 cup(s) tomato sauce (adds color & flavor)
- salt & pepper to taste

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.