mains
Rotisserie Chicken Noodle Soup
Cozy chicken noodle soup that reuses a whole rotisserie chicken, carcass and all, then thickens at the end with a cornstarch slurry.
cook: 1 hrbase recipe: 6 servings
#soup#chicken#comfort
ingredients
servings
6
instructions
- 1.Chop the vegetables. Pull off the breast meat and shred it if you like. Heat the olive oil over medium-high in a large pot, add the celery, carrots, and onion, and saute until the onion turns translucent. Add the broth, salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the chicken (including the whole carcass).
- 2.Turn the heat to medium and hold a low boil for about 30 minutes, until the carrots are fully softened. Remove the chicken bones — tongs make this easiest.30:00
- 3.Add the dry pasta and cook 10-15 minutes, until al dente. Ladle 1.5-2 cups of soup into a small bowl, whisk in the cornstarch until dissolved, then stir it back into the pot to combine.12:00
- 4.Serve. Store leftovers in an airtight container in the fridge.