Soup is something we never get tired of. I often make it in the cold months of winter in Minnesota, but then freeze it in smaller portioned dishes so that we can pull it out through out the several months and enjoy variety in our diet.
This was the latest version of Chicken Noodle Soup prepared with prepared rotisserie chicken! It is an easy to make – thick delicious and healthy soup that even the kids will like!
1 Rotisserie Chicken (prepared and store-bought)
2 quarts of Chicken Stock
1/2 package of (No Yolk) thin noodles
1 large Onion
6 medium Carrots
3 stalks of Celery
1 teaspoon Celery Salt
2 Tablespoons Butter
1/2 Cup half and half
To prepare this easy soup, start by removing all of the meat from the chicken. Either make your own chicken stock from the carcass of the bird (or pull some from the freezer that you’ve made in the past) or use water and create your own broth with chicken stock soup starter.
A reminder how to make stock:
Start with your chicken carcass. Every time I pick up a broasted chicken and have used the majority of the meat for another dish, I save the carcass, skin and any left over drippings from the take out containers and secure them in ziplock packages for the freezer.
To make your home-made chicken stock:
Place chicken carcass in medium-sized pot and just cover with water.
Saute onions in the butter until they begin to become translucent and begin to caramelized. Cook over medium high heat and add the other vegetables cooking them until they soften slightly.
To provide a creamier consistency, I added 1/2 Cup of half and half. Add salt & pepper to taste!