Easy Rotisserie Chicken Noodle Soup
- pot of water
- 1 fresh or frozen rotisserie chicken
- some butter
- handful of carrots, chopped
- handful of pasta or egg noodles
- shake of thyme, basil and oregano
- juice from half a lemon
- half an onion, chopped
- handful of celery stalks, chopped
- Melt a little butter in a stockpot and add chopped celery and onion. Cook until the vegetables are soft, then fill the pot with water and add in the rotisserie chicken. Leave it whole, wrapped in the twine. Let it boil and cook for about an hour. This makes the chicken broth for the soup.
- An hour later, remove the chicken to a large plate with a large spoon or a couple of forks. Remove the skin and set aside the chicken you will return to the soup.
- Add the carrots, lemon juice and seasoning to the pot.
- Cook, covered, for an hour, minimum, on low to medium heat. The longer the better.
- When you are almost ready to eat, add the pasta and cook until it is ready.
- Serve warm with crusty bread or fresh buns.
- To make gluten free, omit the pasta and buns, or use gluten free alternatives. (Jan 3, 2019)