Easy Rotisserie Chicken Soup
so easy to throw together with a little leftover rotisserie chicken + a few pantry staples!
Servings 6
Ingredients
- Six cups homemade chicken stock (or boxed chicken broth)
- 4 cups water
- 3 carrots, chopped
- 2 celery stalks, chopped
- ½ a medium yellow onion, chopped
- 1.5-2 cups leftover rotisserie chicken, shredded
- 1 tablespoon thyme
- 1 teaspoon minced garlic
- ½ teaspoon turmeric
- Black pepper, to taste
- Sea salt, to taste
- 6 oz dry egg noodles
- A splash of fresh lemon juice optional
Instructions
- Add broth, water, veggies, chicken, and spices to a large Dutch oven or stock pot. Bring to a boil, skim if necessary, then reduce heat to medium-low and simmer for at least an hour, stirring occasionally, until carrots are softened and flavors have blended.
- Stir in egg noodles and cook another 10 minutes over medium heat, or until noodles are cooked al dente. Add lemon juice and serve. (Top with fresh chopped parsley, if desired.)
Notes
Making your own broth from the bones overnight makes this leftover rotisserie chicken dinner even more economical (and tastier), too.