Monday, June 17, 2013

Rotisserie Chicken Noodle Soup- Fast, Easy & Delicious!

So at my house, soup is one of our favorite go-to meals. It just so happens that soup is also better leftover....yes, I really said that. As a kid, I HATED leftovers. As an adult and busy mom of 3, leftovers are my best friend. We eat soup year round, and since my kids were all sick last week, I went for the standard chicken noodle soup. But I would like to just mention that this is a not-so-standard chicken noodle soup.
 



ROTISSERIE CHICKEN NOODLE SOUP (huge batch)
1 rotisserie chicken- remove from bone and shred
2 onions- coarsely chopped
3 large carrots- coarsely chopped
1 large zucchini- coarsely chopped
2 cloves garlic- finely chopped
3 boxes chicken stock (or broth)
1/2 box spaghetti noodles- broken into 2 inch pieces
2 cubes Saute Express butter blend
salt & pepper
2 tsp. garlic powder
2 tsp. onion powder
1 1/2 tsp. cajun seasoning
*more or less seasoning to taste

It starts with a 3 pound rotisserie chicken from Costco. Yep, the whole thing. I like to remove all the meat from the bone and coarsely shred it. (It's way easier to shred while warm, so if chicken has been refrigerated I like to put it on a baking sheet and warm through in a 350 oven for 15 minutes.)


Next, you are going to coarsely chop your onions, carrots and zucchini. (Sometimes I use celery or potatoes also.)




Now that your chicken and veggies are prepped, melt your Saute Express herb butter blend in a large soup pot and add you garlic, or grate it in. Saute garlic until fragrant, and add the rest of your veggies. Season with salt and pepper and saute your veggies until fork tender.

Add your chicken stock...and make sure the pot is only about 2/3 full at this point. Once the stock has come to a boil, add you broken spaghetti noodles. Boil for 8-10 minutes until noodles are cooked.


Lastly, add your shredded chicken and all your seasonings. I don't actually measure my seasonings, I just kind of eyeball it, taste it, and go from there. I also tend to be pretty heavy-handed with the seasoning but that's how I like it.

After you add your chicken and seasonings, let it come to a boil again. Once it reaches a boil, turn to low and it is ready to serve. Preferably with some kind of bread. Maybe Jalapeno Cheddar Artisan bread from Safeway.

 
I hope you enjoy my favorite Chicken Noodle Soup! If you would like to know more about the Cheesy Rolls, comment me. They're easy too, and delicious.
 

4 comments:

  1. This looks awesome!!! We would love it if you would link up at our linky party:
    http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-linky-party-21/
    Live every Wednesday to Sunday.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl's Life
    We hope to see you there!

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    Replies
    1. Thank you! I hope you try the recipe...it's delish and so easy.I did go link up at you blog, thanks for the invite! Hope you check out me new blog again.

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  2. This looks simply perfect! I love the spices you use and the fresh veggies! Definitely a keeper recipe!

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  3. Looks great! Like the zucchini!
    One thing I do (although it sounds a little gross) is I scape up the chicken "jelly" in the bottom of the cooled rotisserie chicken container. I add it with the veggies just before adding stock. It has a ton of flavor and gives the broth a really luxurious texture.

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