Swampwater's Rotisserie Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Chicken Broth, 32 fl ozChicken Breast, no skin, 16 ouncesCelery, raw, 2 cup, dicedOnions, raw, 1 cup, choppedCarrots, raw, 2 cup, choppedChicken stock, home-prepared, 8 cupChicken Bullion, 4 servingEgg Noodles, enriched, 8 ozThyme, ground, 1 tspPepper, black, .75 tsp
Strip leftover rotisserie chicken of meat. Set meat aside in refrigerator.
Boil rotisserie chicken (meat removed) for 1 hour in 3 qt. saucepan.
Strain to separate broth
Refrigerate stock overnight & skim excess fat
Add 1 box chicken broth (32 oz) and 4 chicken bouillon cubes to broth
Add 2 cup sliced carrots
Add 1 cup finely chopped celery
Add 1 cup finely sliced celery stalk and leaves
Add 1 cup finely chopped onion (1 medium onion)
Add leftover chicken meat (about 1 - 2 cups)
Add 1 teaspoon thyme
Cook for about 1 hour
Add pre-cooked egg noodles (approx 8 ounces)
Add salt and pepper (about 3/4 teaspoon each) to taste
Heat to boil & serve.
Serving Size: Makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user SWAMPWATER.
Boil rotisserie chicken (meat removed) for 1 hour in 3 qt. saucepan.
Strain to separate broth
Refrigerate stock overnight & skim excess fat
Add 1 box chicken broth (32 oz) and 4 chicken bouillon cubes to broth
Add 2 cup sliced carrots
Add 1 cup finely chopped celery
Add 1 cup finely sliced celery stalk and leaves
Add 1 cup finely chopped onion (1 medium onion)
Add leftover chicken meat (about 1 - 2 cups)
Add 1 teaspoon thyme
Cook for about 1 hour
Add pre-cooked egg noodles (approx 8 ounces)
Add salt and pepper (about 3/4 teaspoon each) to taste
Heat to boil & serve.
Serving Size: Makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user SWAMPWATER.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 2.4 g
- Cholesterol: 33.7 mg
- Sodium: 628.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.2 g
- Protein: 11.9 g
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