Lazy Girl Chicken Noodle Soup (Rotisserie chicken bone soup)
It seems every year after Christmas everyone gets sick (including myself lol), so I thought Id finally share my “lazy girl” chicken. noodle soup recipe !! The ‘lazy” comes from using a store-bought rotisserie chicken, so its super easy and tastes delicious . Every time i’m at Costco I always pick one up even if I don’t need one— then once i’m home, I will remove all of the meat and freeze . I also freeze the bones, juices, and even skin in a separate freezer-safe bag.. this is the best life-saving food hack, you’re welcome lol . I made a HUGE batch of this soup in December and froze the leftovers in freezer-safe containers and it definitely came in handy . If you’re here and feeling under the weather, I hope you try this soup and feel better soon . PS: send foodie pics (:
What You’ll Need:
Servings: HUGE POT
8-10 cups water
rotisserie chicken (store-bought)
1 large onion
1 garlic bulb
1 lemon
1 tsp black pepper corns
1 tsp salt
2 tbsp chicken buillon
1 tbsp sugar (or sweetener of choice)
8oz pasta of choice
baby carrots
celery (clean and rough chopped)
oregano
celery salt
ground thyme (or fresh thyme)
fish sauce (optional)
fresh parsley (clean and rough chopped)
fried garlic (garnish)
chili oil (garnish)
Instructions:
Start off by removing chicken meat from a store-bought rotisserie chicken and roughly shred with your fingers . Place any bones, cartilage, skins, and all juices to a large pot and set shredded chicken to the side for now .
Fill up large pot with water and place on stove with high heat . Add in half of an onion, half of an entire garlic bulb, and half of a lemon. Season with salt, sugar, black peppercorns, and chicken bouillon powder .
Once pot comes to a rolling bowl, lower down heat to medium and let simmer for at least 30 minutes . Skim off any excess fat/scrum that rises to the top and discard .
While broth is simmering, prepare pasta based off package instructions. Drain and set to the side for now .
Chop the other halves of onion and garlic into small pieces and set to the side.
Next carefully strain your broth and discard all the bones and boiled garlic/onions/lemon .
Return the empty pot to the stove and turn on heat to high. Add some cooking oil and add in the other halves chopped onion and garlic . Stir fry until fragrant and them lower down your heat to medium-low .
Carefully transfer soup broth back into large pot with stir fried aromatics . Season with the other half of lemon (juice squeezed), dried oregano, celery salt, and ground thyme . These seasonings are taste and adjust .
*You can also add some fish sauce here if you want a little umami flavor
Once the soup is flavored to your liking, add in shredded chicken, baby carrots, and chopped celery . Continue to let simmer on medium heat until carrots are soft to your liking .
Now add in cooked pasta and half of your clean fresh chopped parsley . Combine well and now you’re ready to serve!
To enjoy, ladle some soup and contents into a soup bowl and garnish with fresh cracked black pepper, an extra squeeze of lemon juice, chili oil of choice, and a sprinkle of more fresh chopped parsley. YUM!
Storing leftovers:
If you have a lot of noodles and chicken left, add in store-bought chicken and vegetable broth .
Bring pot to another boil and taste and adjust if needed
Let soup come down to room temperature before storing in freezer-safe containers .
Freeze for up to 3 months
To defrost: transfer frozen soup container to fridge and let defrost overnight or if you’re impatient like me, place frozen container into a large bowl with hot water for a few minutes — this will loosen the inner edges so you can pop the entire frozen soup broth straight into a pot to reheat .
Enjoy (:
