Rotisserie Chicken Soup

No bouillon or pre-made broth is needed for this rotisserie chicken soup loaded with aromatic vegetables, whole wheat noodles, and canned corn.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 571 Calories

Ingredients

• ½ cup cold water
• 2 tablespoons cornstarch
• 2 tablespoons dried oregano
• 3 (15.25 ounce) cans whole kernel corn, drained
• 1 pinch freshly ground black pepper to taste
• 2 whole chickens rotisserie chickens, with juices
• 1 gallon water to cover
• 1 ½ large onions, diced
• ½ stick butter
• 5 cloves garlic, diced
• 10 each carrots, peeled and sliced
• 5 stalks celery, diced
• ¼ cup dried parsley
• ½ pound flat whole wheat noodles

Recipe Instructions

Step 1

Place 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.

Step 2

Strain stock, if needed, into another container; set aside.

Step 3

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.

Step 4

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.

Step 5

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.