Swampwater's Rotisserie Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Swampwater's Rotisserie Chicken Noodle Soup calories by ingredient
Introduction
Cheap and good! Less than $0.20/serving using your leftover rotisserie chicken! Cheap and good! Less than $0.20/serving using your leftover rotisserie chicken!Number of Servings: 18
Ingredients
-
Chicken Broth, 32 fl oz
Chicken Breast, no skin, 16 ounces
Celery, raw, 2 cup, diced
Onions, raw, 1 cup, chopped
Carrots, raw, 2 cup, chopped
Chicken stock, home-prepared, 8 cup
Chicken Bullion, 4 serving
Egg Noodles, enriched, 8 oz
Thyme, ground, 1 tsp
Pepper, black, .75 tsp
Directions
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.