With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

Ingredients

30 serv.

rotisserie-cooked chicken4 lbs
large onion, chopped↗1
frozen carrots↗32 ounces
celery, chopped↗1 1⁄2 cups
bay leaves↗6
thyme↗1 tablespoon
water↗20 cups
chicken base↗8 ounces
chicken bouillon↗1 tablespoon
salt or pepper↗
egg noodles↗2 1⁄2 lbs

Step-by-step instructions

1
Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
2
Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
3
Add chicken base and bouillon.
4
Salt and pepper to taste.
5
Add noodles about 30 minutes before serving.
6
Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
7
Serve with crackers, bread, etc.

Source: food.com

Original recipe ↗

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