Rotisserie Chicken Noodle Soup. Quick, easy and very tasty. This is fast, easy and you will love the taste. Really simple. Takes about 30 minutes tops!
| Ingredients: | One rotisserie chicken. Pasta of either Orzos or noodles. Your choice. Carrots, Onion, and Celery, about 1/2 cup each. One teaspoon of Parsley Lots of Swanson or Sams Club Chicken Broth. I use about 4 quart containers. If using Noodles, see step #3. |
| Directions: | Step 1: if using orzos, bring the water to a boil. Add a couple drops of vegetable oil to keep the water from boiling over.. Add your pasta to cook separately from the chicken broth as it is loaded with starch and adds a starchy taste to the soup. Cook until done (about 12 to 20 minutes) drain and rinse. Set aside. Step 2: At the counter, slice up a little bit of carrots, onion and celery. How much? It depends on your taste. About 1/2 cup of each should do it. Suit your taste. In a large soup pan place some vegetable oil in the bottom of the pan, Start the heat, then add the carrots, onion and celery–called the trinity by the chefs. (I watch Diners, Dives and Drive Ins.) Cook on medium to give them a head start–when they get a little soft, add Swanson or Sams Chicken Broth, about 2 or 3 quarts should work. (The College chicken broth tastes different) You can add more broth later as needed. Keep the heat on medium and let it cook the veggies. A slight boil is OK, but not a heavy boil. Now let us work on the chicken. Take the skin off the Rotisserie Chicken and with your fingers, pull the meat off the bones and separate into bite sized pieces. You will have some shredded pieces as well. Add the meat to the broth that is cooking the veggies Heat together. Add the drained Orzos to the broth with chicken because you want the chicken to introduce their flavor for about 5 minutes. Your soup is done. Add about a teaspoon of parsley. That was easy. There is something about the Rotisserie that adds a lot of flavor to the soup. By cooking the orzo separate, the flavor stays true.. You will have to add a small can of chicken broth the next day if you have leftovers because of the starch in the orzos causes the soup to thicken when cooled. Step 3: if using noodles. Do the same as step 2 except add the noodles in with the broth when it is poured in the pan so they have time to cook and get soft. The noodles have little starch when compared to the orzos so it will not influence the final taste. |
| Notes: | This is really good stuff so follow the directions carefully. |
