I’ve just recently discovered that you can use a rotisserie chicken from your grocery store’s deli to make chicken broth. I’ve got a thing about handling whole raw chickens (feel like they might squawk at me) so this method works out really well for those who are a little wimpy like me. I’m not sure why I never realized how much goodness you could get out of the leftovers of a picked rotisserie before, and now I’m feeling bad that I’ve wasted them for so long!
That browned skin on the rotisserie makes for a really rich flavorful broth and you’ll find that making your own chicken broth is very simple thing to do. It can just simmer away on the stove while you get a bunch of other things checked off you to do list. The only slightly complicated part is straining the broth, and I would recommend using this type of strainer to make the job easier. If you don’t have a strainer you can set over your pot, you may need an extra set of hands to hold the strainer while you pour.
I like to use frozen egg noodles in my chicken noodle soup. I’ve made my own homemade egg noodles before and these are honestly just as good and so convenient to just pull out of the freezer whenever you need them.
I’m choosing not to notice the fact that it’s just now dipping down into the 70’s this week, and I’m sharing cozy wintery things like Homemade Chicken Noodle Soup as if I could really use something to warm me up after coming in from the bitter cold. So if you really are chilled to the bone, or even if you just wish you were, I hope you can snuggle up to a nice warm bowl of chicken noodle soup very soon. It’s good for the soul and easy too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 rotisserie chicken, fully cooked
- 1/3 of an onion
- 2 stalks of celery
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- Reserved chicken
- 8 ounces of Reame’s frozen egg noodles
- addition salt and pepper to taste
- Remove the chicken from bones, and set aside. Add remaining parts of the chicken (bones, skin, juices, etc) to a large pot and cover with water. I used about 3 quarts of water.
- Add 1/3 of an onion, 2 stalks of celery (leaves are good) and a bay leaf. Add some salt (about 1/2 teaspoon) and some black pepper. Bring to a gentle boil uncovered, and allow to simmer gently for 1-2 hours.
- Remove the bones, skin, vegetables and bay leaf. Pour the broth trough a fine mesh strainer into a large bowl. Then pour it back into the pot and return to the heat. I added three more cups of water to my broth at this point, and the amount will depend on how much flavor you like, and how concentrated your broth is.
- Add the chopped onion, celery, and carrots and simmer gently on medium heat until they are tender (about 30 minutes).
- In the meantime, cut your reserved chicken into bite size pieces and add it to the pot.
- Add the frozen noodles, and simmer and stir occasionally for at least 20 more minutes. Taste the soup for seasoning and add more salt and pepper as needed.
- Serving Size: 1 Serving
- Calories: 258
- Sugar: 2.6g
- Sodium: 623mg
- Fat: 9.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: 5.2g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 2.1g
- Protein: 30g
- Cholesterol: 107mg
Disclaimer: the links in this post for the strainer are Amazon affiliate links.