Rotisserie Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.7
- Total Fat: 9.5 g
- Cholesterol: 65.1 mg
- Sodium: 390.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.0 g
- Protein: 16.0 g
View full nutritional breakdown of Rotisserie Chicken Noodle Soup calories by ingredient
Introduction
Classic chicken noodle soup made easy by preparing it with rotisserie chicken meat and egg noodles (fresh are best). For a healthy take, use whole grain noodles (or substitute for low calorie miracle or shiritake noodles). Classic chicken noodle soup made easy by preparing it with rotisserie chicken meat and egg noodles (fresh are best). For a healthy take, use whole grain noodles (or substitute for low calorie miracle or shiritake noodles).Number of Servings: 8
Ingredients
-
1/2 Rotisserie Chicken
4 Qt Chicken Broth (or bouillion)
3 Large Carrots, chopped
2 stalks Celery, chopped
4 cloves Garlic
1 bag Egg Noodles
2 Tbsp Olive Oil
1 Large Onion, chopped (or substitute 2 Tbsp onion powder)
1 tsp Tumeric powder
1 tsp Paprika
1 tsp Celery salt
1 tsp Cayenne
Salt & Pepper to taste
Directions
Makes 8 servings
Bring the broth to a simmer in the large stock pot. While you wait for the broth and water to heat up, separate the rotisserie chicken meat from the skin and bones, setting the meat aside for later. Add the skin (optional) and bones to the broth, bring it back up to a simmer and allow it to simmer for 25 to 30 minutes.
Strain the heated broth through the colander then discard the skin and bones. Reserve the broth in a large heat-safe bowl and refrigerate for a few hours (or overnight). When the broth has cooled, excess fat can be spooned off the surface.
Place the empty stock pot on the burner, setting the heat to medium-high. Add the oil, pressed garlic, seasonings, carrots, and celery and saute until soft.
Add the broth and bring the mixture back up to a simmer. Add the noodles, simmering until they reach the desired tenderness.
Chop the chicken and add it to the cooking noodles.
Season with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINSPARK.
Bring the broth to a simmer in the large stock pot. While you wait for the broth and water to heat up, separate the rotisserie chicken meat from the skin and bones, setting the meat aside for later. Add the skin (optional) and bones to the broth, bring it back up to a simmer and allow it to simmer for 25 to 30 minutes.
Strain the heated broth through the colander then discard the skin and bones. Reserve the broth in a large heat-safe bowl and refrigerate for a few hours (or overnight). When the broth has cooled, excess fat can be spooned off the surface.
Place the empty stock pot on the burner, setting the heat to medium-high. Add the oil, pressed garlic, seasonings, carrots, and celery and saute until soft.
Add the broth and bring the mixture back up to a simmer. Add the noodles, simmering until they reach the desired tenderness.
Chop the chicken and add it to the cooking noodles.
Season with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINSPARK.
