ROTISSERIE CHICKEN VEGETABLE SOUP RECIPES

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ROTISSERIE CHICKEN SOUP RECIPE | ALLRECIPES



Rotisserie Chicken Soup Recipe | Allrecipes image

Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!

Provided by GreyhoundMom

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 570.6 calories, CarbohydrateContent 53.6 g, CholesterolContent 116.4 mg, FatContent 23.2 g, FiberContent 7.6 g, ProteinContent 41.1 g, SaturatedFatContent 7.9 g, SodiumContent 587.1 mg, SugarContent 8.7 g

ROTISSERIE CHICKEN NOODLE SOUP RECIPE | ALLRECIPES



Rotisserie Chicken Noodle Soup Recipe | Allrecipes image

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Provided by Michelle Molina

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1 cooked rotisserie chicken - skinned, boned, and meat shredded

Steps:

  • Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
  • Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Nutrition Facts : Calories 359.5 calories, CarbohydrateContent 36.9 g, CholesterolContent 99.5 mg, FatContent 10.3 g, FiberContent 4 g, ProteinContent 28.5 g, SaturatedFatContent 2.4 g, SodiumContent 1018.9 mg, SugarContent 5.8 g

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