Rotisserie Chicken Soup
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Description
Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!
Ingredients
- 2 whole chickens rotisserie chickens, with juices
- 1 gallon water to cover
- 1 ½ large onions, diced
- ½ stick butter
- 5 cloves garlic, diced
- 10 each carrots, peeled and sliced
- 5 stalks celery, diced
- 3 (15.25 ounce) cans whole kernel corn, drained
- ¼ cup dried parsley
- 2 tablespoons dried oregano
- 1 pinch freshly ground black pepper to taste
- ½ pound flat whole wheat noodles
- ½ cup cold water
- 2 tablespoons cornstarch
Directions
- 1. Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
- 2. Strain stock, if needed, into another container; set aside.
- 3. Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
- 4. Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
- 5. Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.
Nutrition Facts
serving: 10 servings
calories: 570.6 kcal
carbohydrates: 53.6 g
protein: 41.1 g
saturated fat: 7.9 g
cholesterol: 116.4 mg
sodium: 587.1 mg
fiber: 7.6 g
sugar: 8.7 g