ROTISSERIE CHICKEN NOODLE SOUP

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Rotisserie Chicken Noodle Soup image

With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

Provided by SAM the Nuke -

Categories     Stocks

Time 1h40m

Yield 25 bowls, 30 serving(s)

Number Of Ingredients 11

4 lbs rotisserie-cooked chicken (Rotisserie style)
1 large onion, chopped
32 ounces frozen carrots
1 1/2 cups celery, chopped
6 bay leaves
1 tablespoon thyme
20 cups water
8 ounces chicken base
1 tablespoon chicken bouillon
salt or pepper
2 1/2 lbs egg noodles

Steps:

  • Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
  • Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
  • Add chicken base and bouillon.
  • Salt and pepper to taste.
  • Add noodles about 30 minutes before serving.
  • Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
  • Serve with crackers, bread, etc.

Nutrition Facts : Calories 216.8, Fat 5.1, SaturatedFat 1.4, Cholesterol 52.8, Sodium 91.2, Carbohydrate 30.1, Fiber 2.4, Sugar 2.5, Protein 12.2

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