Fire Roasted Rotisserie Chicken Noodle Soup
Does anyone make chicken soup as good as mom or grandma? I know we all remember it fondly maybe we just remember all those things of youth fondly as we didn’t have all the pressure in life back then or maybe grandma did know something we don’t. I know grandma seemed to have more time although we have more modern connivances it seems life these days is just more everything and less of one thing time.
This recipe will give you a bit of it back for two reasons one we use a store bought fire roasted rotisserie chicken as our starting point so no slow roasting a whole chicken ourselves to give us the base for our soup. Now many soup recipes will use premade stock or broth but in this one we are actually going to use one of grandma’s secrets to great chicken soup and that is in the making of true fresh made stock nothing full of chemicals and stuffed in a box or can to taint it.
Now I said we were going to do this easy and that we are we are going to pick that little gem of a bird we bought clean of most of its meat and then use what is left in our crockpot to make homemade stock with nothing but chicken and water to start, no salt, no chemical preservatives and no tin can taste. Because we are using the crockpot though it will simmer all night and fill the house in the morning with wonderful smells. Then a simple prep of some veggies, a quick sauté of the onions and garlic and then all crockpot from there on out, while you’re off doing something else. Later that day a simple cooking of the noodles one last ingredient and it is a quick finish in the crockpot then to the table and dinner. Crackers are optional.
- 1 cooked rotisserie chicken, the fire roasted kind
- 2 quarts water
- 1 cup half-and-half
- 1 yellow onion, diced
- 2 tablespoons minced garlic
- 3 medium stalks celery, diagonal sliced
- 2 large carrots, peeled and sliced ⅛ inches
- 6 ounces egg noodles, uncooked (or more if you like more noodles)
- ½ teaspoon thyme
- Salt and pepper to taste
- Few sprigs fresh marjoram to garnish
- 1 can whole kernel corn (optional)
- 1 cup white wine (optional)
- Start once the rotisserie chicken is cool enough to handle by removing the skin, next pick off as much of the meat as possible and place in a covered glass bowl in the refrigerator for later.
- Place the skin and remaining chicken carcass in the crockpot and fill with the two quarts of water, cover the crockpot and set to low to cook overnight.
- In the morning place a colander in a large enough bowl to collect the stock and carful sieve the contents of the crockpot through and collect the chicken stock and discard all the bones and remaining bits carful to pick out any large piece of meat left behind.
- In a skillet sauté the onion in a bit of butter for about five minutes on medium high stirring frequently, then add the garlic and cook another minute.
- Add the stock back into the crockpot along with the vegetables first, and then the seasonings, then the meat followed by the stock do not add noodles or half-and-half at this point set to low and cook covered for 7 hours on low, and the wine if using.
- In the last hour cook the noodles according to package direction in a separate pot on the stove until slightly less than al dente (you want them to finish cooking in the stock for flavor).
- Drain and add to crockpot along with the half-and-half and blend everything well adjust seasoning with salt and pepper and cook for half an hour on low or until noodles are al dente.
- Ladle into bowls and garnish with the fresh marjoram.
We all remember the chicken soup mom or grandma use to make and how the flavor of that simple set of ingredients just worked so well. Now in grandma’s day’s they would have slow cooked a whole chicken and let it develop a wonderfully rich and complex broth or stock then taken and let it cooled and removed the meat for the soup. I cut out a step in using the wonderful rotisserie chickens a lot of wholesale club’s and grocery stores have. Ours uses a fire roaster that is just wonderful one of the things that is actually better then home cooked and use this to develop my stock and save me a step.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357353 Views)
- Extra Spicy Chicken Soup (195559 Views)
- Crock Pot Beef Stew and Herb Dumplings (90936 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41060 Views)
- Healthy Crockpot Bean Soup (40863 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29439 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23568 Views)