Chicken Noodle Soup
- 1 rotisserie chicken full breast or 3 cups chopped cooked chicken
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large carrot (or 2 small), sliced
- 1 large celery stalk (or 2 small), sliced
- 6 cups reduced-sodium chicken broth
- 2 cups water
- ½ to 1 cup egg noodles
- 2 tablespoons chopped fresh Italian parsley
- Salt and freshly ground black pepper
- Remove the wings from the chicken breast and reserve.
Remove the skin from the breast and discard. Shred the
meat off the breastbone and break the breastbone into
two pieces. Reserve the meat and bones separately.
- In a stockpot over medium-high heat, add the oil. Sauté
the onion, carrot, celery, chicken wings, and breastbone
for 8 to 10 minutes, or until vegetables soften.
- Add the broth and water and stir to combine. Bring to
a boil. Reduce the heat, cover, and simmer for 15 to 20
minutes, stirring occasionally. Add the noodles and cook
for 5 minutes, stirring occasionally. Add reserved chicken
and parsley and cook for 2 to 3 minutes. Discard the
bones before serving. Season with salt and pepper.
If your stomach is queasy, choose a rotisserie chicken with mild seasoning. Both traditional and lemon-pepper work well. If you are looking for stronger flavor, pick a spicier variety.
Avoid getting a rotisserie chicken that has been sitting out for a while. Try asking the deli staff whether they can give you a fresh one or tell you which are the freshest in the warmer.