Hubby is sick. One of the puppies is sick. I'm not feeling well, and a six year old boy is on Christmas break. This is one of those days that you just curl up on the couch with your favorite pint of ice cream and pray you make it through. But, I promised my hubby that I would make chicken noodle soup this weekend. Although, I'm not sure if it was because he loves it, or because he didn't think I could & advised me to just buy it from Costco.


Giving Costco due credit, they have FANTASTIC rotisserie chicken noodle soup. One container usually only lasts about two days in our house; we eat it for every meal. For me, someone who always associated chicken noodle soup with throwing up and your mom forcing liquids down your throat, even coming near the idea of making and/or eating it seems like a big feat. But, now that everyone is kind of 'on the outs' over here, I decided to make today a lazy day and do what I could. The recipe below is adapted from two different ones I couldn't decide between so I mixed, matched, and substituted. {You could also freeze this without the noodles and add them when reheated.}
Rotisserie Chicken Noodle Soup
1 small rotisserie chicken (got mine from Harris Teeter for about $5)
4 qts of chicken broth (I use organic with no additives)
1 16 oz bag of baby carrots, chopped
1 cup of celery, chopped
4 cloves of garlic (but, I never measure garlic...ever. haha)
1 bag of egg noodles
2 tbsp olive oil
1 large onion, chopped
1 tsp paprika
1 tsp celery salt
1 tsp chili powder
6 bay leaves
salt & pepper to taste


Directions
1. Bring broth to simmer in a large stock pot. While waiting for it to heat, separate bone and skin from the meat of the chicken. For a more flavorful broth, add the skin and bones (setting meat aside) to the broth; cover and simmer for 30 minutes.


2. Strain the broth and discard the bones and skin. Allow broth to cool to room temperature and skim the excess fat off of the top. Meanwhile, prepare vegetables.


3. In an empty stock pot, on medium-high heat, put in olive oil garlic, carrots, celery, and onion. When vegetables are heated thoroughly and start softening add chicken meat and seasonings. Let saute together for about 10 minutes.


4. Add the broth back to the pot and heat to simmer again. Once heated to desired temperature, add egg noodles and bay leaves. Cover and let cook for 30 minutes.


5. Remove bay leaves and then your soup with be ready to serve! My hubby and I are both from the Midwest originally, so we like a nice slice of bread with butter along with a bowl of soup. :) 

Only 250-300 calories per bowl!
 


Drea
02/09/2013 7:06am

Did he like it better than Costco??

Reply



Leave a Reply.