What to do with this leftover chicken? Well.. It’s a rainy, chilly day. What’s better than soup?! Chicken noodle soup it is!
It is very easy to make.
Here is what I used:
Half a leftover rotisserie chicken ( about 4 cups cubed)
12 cups water
Enough bouillon (half chicken half vegetable to taste) I used more than the bouillon called for to make 12 cups stock.
3 stalks of celery coarsely chopped
3 carrots coarsely chopped
Half an onion finely chopped
2 tsp. poultry seasoning or to taste
Enough egg noodles as needed
Boil chicken carcass 2 hours and strain afterwards (saving stock).
Add all ingredients and spices (except egg noodles) to saved stock and simmer until veggies are tender.
Cook egg noodles per package directions and drain.
Serve noodles and add soup to bowl. I use this method for 3 reasons; so that the noodles do not get mooshy, especially if there is any soup left, if someone wants a lot of noodles or if someone does not want noodles.
We had grilled cheese sandwiches with this warm, aromatic soup.