Rotisserie Chicken Soup
Description
No bouillon or pre-made broth is needed for this rotisserie chicken soup loaded with aromatic vegetables, whole wheat noodles, and canned corn.
Ingredients
•
2 rotisserie chickens, with juices
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1 gallon water to cover
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1 1/2 large onions, diced
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1/2 stick butter
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5 cloves garlic, diced
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10 carrots, peeled and sliced
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5 stalks celery, diced
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3 (15 1/4 ounce) cans whole kernel corn, drained
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1/4 cup dried parsley
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2 tablespoons dried oregano
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1 pinch freshly ground black pepper to taste
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1/2 pound flat whole wheat noodles
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1/2 cup cold water
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2 tablespoons cornstarch
Directions
1
Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
2
Strain stock, if needed, into another container; set aside.
3
Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
4
Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
5
Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.