1 Rotisserie Chicken (shredded up)
Chicken broth ( 2-32oz containers)
Carrots (as much as you like)
Celery (as much as you like)
Other veggies (optional)
Season to taste
Yield: 6-8 servings
- Find the biggest pot you have, and I mean big. (It needs to be able to hold over 32 oz of liquid.)
- Stick the chicken in the fridge to cool down some before shredding it.
- Start chopping up your veggies while the chicken is cooling off. (bite size pieces)
- Put chicken broth and chopped veggies in the pot and bring to a boil for a minute or two. Then turn down to med-low or low.
- Start shredding up the chicken (Don’t forget to save the wish-bone!) and put all of it into the pot.
- Season (I just use whatever seasonings I have on hand)
- Let cook on med-low until the veggies are done cooking to your liking.
- Cook noodles in a separate pot and enjoy!
I don’t make the noodles until I am ready to eat the soup because noodles don’t freeze very well. After My boyfriend and I have eaten enough chicken noodle soup for one day I’ll separate the soup (no noodles!) into ziploc baggies and freeze. Whenever I’m ready to eat some soup later on, I’ll just take a baggie out of the freezer, defrost it, and throw it into a pot to warm up. Then cook up some noodles to go with it. I guess you could heat it up in the microwave too, but we’re against microwaves in this household. 🙂
If you don’t want so much tasty soup, just cut the amount of everything in half.
Hope you enjoy!