Easy to prepare, super tasty chicken noodle soup using rotisserie chicken.
1 rotisserie chicken (purchased at grocery store)
3 – 4 large carrots
1 med. Spanish onion
powdered soup stock (or 3 cartons of chicken broth)
medium egg noodles (I use No Yolks broad noodles but any kind will do)
I chop the onion and peel and slice the carrot and then sautee them in a small amount of butter in the pot (to speed things up) then I mix up the broth using 8 cups of water (I used powder as it is much cheaper but you can use about 3 packages of stock if you prefer)
I skin and cut up (or shred) all the chicken and add it to the pot. Once I have let everything cook for a minimum of 30 minutes I add the egg noodles. I prefer egg noodles as they do not become mushy if overcooked and that’s it! You can always add a little more stock as you go along if its looking to thick. I made this recipe using chicken breast but found it didn’t taste as well and was more work. I love a warm cooked meal on a cold autumn or winter day. Hope you enjoy!
If you like this recipe you can find all my recipes at: http://marthalite.wordpress.com/2012/07/17/inspiration/
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