It is getting to be that time of year when it just feels great to sit down to a wonderful bowl of soup. I have found one shortcut that is sure to please! One of the best things to happen to the good old U S of A is the Rotisserie Chicken! You can get them at almost any grocery store. I put this delightful bird in a pot, add some goodies, and yell…”Soups On!”
3 quarts chicken broth
1 store-bought rotisserie chicken
3 tablespoons vegetable oil
2 large onions. diced
1 bag small prewashed carrots chopped
2 large stalks celery, sliced 1/4 inch thick (Keep the leaves, chop and add to stock for flavor and color)
1 teaspoon dried thyme leaves
1 teaspoon rotisserie seasoning (Tones has a good one)
1. Place whole rotisserie chicken in stock pot. Pour in broth. Bring broth/chicken to a simmer over medium-high heat . Reduce heat to low, partially cover and simmer 20 to 30 minutes.
2. Strain broth through a colander into a large container; reserve broth and Let chicken cool. Remove meat and place back into clean stock pot with broth. Discard skin and bones. Return stock pot to burner set on medium-high.
3. Heat oil in a pan. Add vegetables. Saute celery, onions, and carrots until soft, about 8 to 10 minutes. Add to the chicken/ broth. Add thyme and rotisserie seasoning. Bring to a simmer.
4. Here I add either home-made egg noodles or store-bought frozen egg noodles. Let the noodles cook in the broth. This will flavor the noodles and thicken the stock as well. When the noodles are cooked as desired, the soup is finished.
Note: Sometimes I add 1 tbsp of fresh ground pepper and a pinch of salt to the recipe. I also use up whatever veggies happen to be in the fridge. This recipe gets even better if you have home-made stock on hand to add. Enjoy!