Rotisserie Chicken Soup
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Recipe Summary Rotisserie Chicken Soup
Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!Ingredients | Chicken Manchurian Soup Png2 whole chickens rotisserie chickens, with juices1 gallon water to cover1 ½ large onions, diced½ stick butter5 cloves garlic, diced10 each carrots, peeled and sliced5 stalks celery, diced3 (15.25 ounce) cans whole kernel corn, drained¼ cup dried parsley2 tablespoons dried oregano1 pinch freshly ground black pepper to taste½ pound flat whole wheat noodles½ cup cold water2 tablespoons cornstarchDirectionsPlace rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.Strain stock, if needed, into another container; set aside.Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.Info | Chicken Manchurian Soup Pngprep: 30 mins cook: 1 hr 15 mins total: 1 hr 45 mins Servings: 10 Yield: 10 servings
TAG : Rotisserie Chicken SoupSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
