Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Rotisserie Chicken Noodle Soup
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 201
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 58 milligrams
- Sodium
- 574 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 17 grams
We love using a rotisserie chicken for this soup to develop a deep, flavorful broth with minimal effort. The bones and skin are removed and used as a base for the broth, while the meat is hand-shredded, then added later with chewy egg noodles, aromatics and lots of fresh herbs. Use whatever flavor of rotisserie chicken you prefer to add a unique twist to the classic chicken soup.
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 201
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 58 milligrams
- Sodium
- 574 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 17 grams
Ingredients
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Directions
- Add the chicken bones and skin, peppercorns, bay leaves, onion, 4 sprigs of dill, 4 sprigs of parsley, 3 carrots and 3 stalks of celery to a large stockpot. Cover with 4 quarts water. Bring to a boil, then reduce to a simmer. Simmer until the broth is golden, about 50 minutes.
- Strain the stock through a fine-mesh strainer or colander into a large bowl. Discard the solids. Wipe out the stockpot, pour the strained broth back into the pot and bring to a boil over medium-high heat.
- Cut the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch slices and add to the stock. Stir in the egg noodles and cook until the noodles are al dente and the vegetables are cooked through, about 8 minutes.
- Add the chicken meat to the pot. Coarsely chop the remaining 4 sprigs dill and 4 sprigs parsley and add to the pot. Season with 1 tablespoon salt and some pepper and bring to a simmer to reheat. Taste and adjust the seasoning with more salt and pepper as needed.
Cook’s Note
The key to good chicken broth is salt. If you taste the broth and think it’s too bland, it might just need more seasoning. We used Diamond Crystal kosher salt and recommend it for this recipe. A lot of salt is needed to add richness to the broth, but if you use another brand please adjust accordingly: Since other brands of kosher salt have finer crystals, you’ll want to use about 25 percent less.
