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I’m sure I’m not the only one that has been shocked over the past year or so, as grocery prices have skyrocketed. It’s been crazy, hasn’t it! Everything is so expensive, it’s true. However, the one and only item that has stayed the same price (as far as I can tell) is the blessed Costco and Sam’s Club Rotisserie chickens. They have remained just under $5 and that is one cheap chicken, my friends. I find myself buying one at least weekly to add to casseroles, salads or to use for soup. (To see a big list of Rotisserie Chicken Recipes click HERE).
We’ve been loving this Rotisserie Chicken Noodle Soup so much lately, and though I have several other Chicken Noodle Soup recipes on the site, this one is unique because…
… I use the carcass of the rotisserie chicken to build the broth base and can I just tell you, it’s fabulous.
It’s loaded with tender, super flavorful chicken breast pieces from the bird…
…as well as crisp tender veggies, and…
… these incredible homemade noodles, which are quite a lot easier than you might think. 🙂
They make a fantastic addition to the soup and are (as you may have guessed) so much cheaper than buying them at the store.
It’s a fantastic combination!
Easy, delicious and budget friendly is what we have here, my friends. This soup can be yours (homemade noodles and all!) in less that an hour, start to finish. This is comfort food on many levels. 🙂
Hope you get a chance to try it!
Ingredients
- 1 rotisserie chicken
- water
- 6 tsp chicken bullion granules
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp poultry seasoning
- 2 tsp parsley
- salt and pepper
- 1 Tb olive oil
- 1 C white onion, diced
- 1 C celery, chopped
- 2 C carrots, chopped
- HOMAMADE NOODLES:
- 2 eggs
- 1 tsp salt
- 2 Tb milk
- 1 1/2 C flour
Instructions
- Grab your rotisserie chicken and remove the breast meat from the bone and set it aside.
- Put the carcass (with all but the breast meat still on it) into a large soup pot and cover with water. Bring it to a boil over medium high heat. Reduce the heat so that the soup is simmering nicely, but not at a fast rolling boil. Add the bullion, sage, rosemary, thyme, poultry seasoning and a bit of salt and pepper. Stir to combine and let it simmer away for 20 -30 minutes.
- Into your stand mixer place all of the ingredients for the homemade noodles. Using your dough hook, mix on low for several minutes until the dough has formed a ball. Turn the mixer to medium low speed (about a 4) and let the dough knead for 4-5 minutes.
- Spray your counter with cooking spray. Remove the dough and place it on your counter. Cover with plastic wrap and allow it to sit and rest for 15 minutes.
- Chop your veggies.
- Grab a large deep skillet and heat it up over medium high heat. Add the oil and once it's hot, add your veggies. Cook and stir until the onions are translucent and the veggies are crisp tender.
- Remove the plastic wrap for the noodle dough. Using a rolling pin, roll the dough out as thinly as possible and cut into strips with a pizza wheel. I can't emphasize enough how important it is to get the noodles rolled thin. They will grow and expand a great deal when added to the soup.
- Remove the chicken carcass to a casserole dish (this will help you keep the juices contained). Make sure you get all the bones out of the soup pot. Using 2 forks, remove the rest of the chicken meat from the bird and add it to the soup pot. Discard the carcass.
- Add the chicken breast meat to the pot and turn up the heat so the soup is at a rolling boil. Nice and fast.
- Drop the noodles into the boiling broth and cook, stirring occasionally for about 10 minutes or until the noodles are cooked through.
- Add your veggies, stir to combine and give it a taste. Add more salt and pepper to your liking.
Enjoy!
Recipe from Jamie Cooks It Up!
