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
Instructions
- 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.
- Strain stock
- if needed
- into another container; set aside.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 10