Speedy Rotisserie Chicken Noodle Soup
This recipe transforms a store-bought rotisserie chicken into a comforting and flavorful noodle soup with minimal effort, perfect for a quick weeknight meal.
Equipment
- large stockpot
- Dutch oven
- fine-mesh sieve
- colander
- cheesecloth
Ingredients
Main Ingredients
- 1 (around 2-3 lbs) whole rotisserie chicken
- 1 (16-ounce package) egg noodles
Instructions
Preparation
- Remove and shred the meat from the rotisserie chicken, then set it aside, reserving the skin, bones, and any remaining bits.
- Place the chicken carcass, skin, and remaining bits into a large stockpot or Dutch oven and cover with 8-10 cups of cold water.
- Bring the water to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes to develop a rich broth.
- Discard the chicken carcass, then strain the broth through a fine-mesh sieve or cheesecloth to remove impurities; skim excess fat if desired.
- Return the strained broth to a boil, add the egg noodles, and cook according to package directions until al dente.
- Stir in the reserved shredded chicken meat and heat through for 1-2 minutes before serving immediately.
Notes
For an even richer flavor, you can add aromatic vegetables like carrots, celery, and onion to the broth while simmering. Adjust the amount of water based on desired broth concentration.