Tuesday, August 28, 2012

Easy Rotisserie Chicken Noodle Soup

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·      48 oz chicken broth
·         4 cups water
·         1 store-bought roast chicken (2 lb)
·         3 tablespoons vegetable oil
·         1 large onions, cut into medium dice
·         2-4 large carrots, peeled and cut into rounds or half rounds, depending on size
·         2-3 large stalks celery, sliced 1/4 inch thick
·         1 teaspoon dried thyme leaves
·         3 bay leaves
·         1/4 pack of Noodles
·         Some green onion, parsley, any other seasonings you want to add
1.     Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat.
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2.  Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
3.     Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
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4.     In a separate pan, combine oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add to chicken broth with thyme and other seasonings of your choice. Bring to a simmer and boil for another 20-30 minutes.
5. Add noodles last 10 minutes. We accidently put a bit too much so be careful with that!

This soup was so good! And talk about easy! It just takes a bit of time to cook. Brandon was sick the other day so I made this for him and now he's all better! He kept raving about it so this may become a regular thing, especially with winter coming around the corner! 

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