Roast Chicken Noodle Soup
I love how my local grocery has chickens spinning and roasting, ready to take home and serve up. But don’t stop there. You can stretch a rotisserie chicken into a hearty pot full of delicious soup for a crowd!
Ingredients
1 store-bought cooked rotisserie chicken
2 large onions, chopped
2 carrots peeled and chopped
2 stalks celery, chopped
8 cups water
2 cups egg noodles
1 tablespoon or so of summer savory, sage or thyme
1 cup or so frozen corn
1 cup or so frozen peas
sprinkle or two of salt and lots of freshly ground pepper
2 large onions, chopped
2 carrots peeled and chopped
2 stalks celery, chopped
8 cups water
2 cups egg noodles
1 tablespoon or so of summer savory, sage or thyme
1 cup or so frozen corn
1 cup or so frozen peas
sprinkle or two of salt and lots of freshly ground pepper
Instructions
Dissect your chicken, separating the meat from the bones. Reserve the meat. Put the bones in a stockpot, cover with water and a tight lid then simmer one hour. Strain, discard the bones and return the broth to the stockpot. Toss in onion, carrot, celery, herb, salt and pepper. Simmer with a tight-fitting lid until the vegetables are barely cooked, about 20 minutes.
Add the egg noodles and cook until almost tender. Add the peas, corn and reserved chicken and simmer to heat through, about 5 minutes or so. Season to your taste with salt and pepper. Your pot of homemade, hearty goodness is ready for the ladle and ready for sharing.
Chef Michael's Kitchen
© Chef Michael Smith
Add the egg noodles and cook until almost tender. Add the peas, corn and reserved chicken and simmer to heat through, about 5 minutes or so. Season to your taste with salt and pepper. Your pot of homemade, hearty goodness is ready for the ladle and ready for sharing.
Chef Michael's Kitchen
© Chef Michael Smith
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Freestyle Twist: Any number of dried herbs will bring a flavor twist to your hearty soup. Thyme, rosemary, sage, tarragon or oregano- we all have our favorite. And feel free to toss in some chopped green onion or freshly chopped parsley for a little extra color and taste.
Once again your Site has come through for multiple dinner ideas. Thanks for your creativity, it has inspired mine.
When I made this recipe my noodles were extremly soggy, any ideas as to why and how I can prevent this?
Great recipe — made it today! My soup pot has a steam release hole in the top so I lost a bit too much liquid but I added some more and it all worked out.
People just don’t read well these days. The recipe clearly says ‘toss in onion, carrot, celery, “herb”….one herb, not herbs. Again, the recipe clearly says your choice of one herb, not all three. That all said, I will definitely give this a try as we love soup!!! Thanks Michael.
no where does it say where to add the herbs you say, yet it is in the ingredient list……. come on nit pickers…..yes common sense ….thnxewe (;oÞ~~
Thanks for the note, you saved me from making the same mistake… I follow the recipe religously …. and when you have kids hanging off your legs common sense is easy to misplace
Hello, I know this is a novice mistake but I was just reading through the recipe as I made it and came to the part where you add the noodles and realized that nowhere in this recipe did it say when to add the herbs … needless to say I ended with a pretty tasteless soup even after I added them… I have never made soup before but I am assuming you boil them for an hour with the bones to get the flavour…if only I had used common sense instead of following the recipe word for word…Thank you for posting these recipes I get lots of ideas from your website and show.