THIS
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!!
1 (3-lb) rotisserie chicken (BUY AT COSTCO!)
2 celery ribs
1 medium onion, whole, left unpeeled
8 cups chicken broth
6 medium carrots, peeled
Noodles, cooked separately once soup is done (I used Schar GF spaghetti and broke it)
preparation
Remove
most white meat from chicken, chop into cubes and and set aside covered in fridge. Place rest of chicken in crock pot. Pour in broth. Add onion, celery, carrots and 1 T. kosher salt. (Judge salt for yourself-I actually used a bit more than a tablespoon but we love salt!!! Go less if you are watching sodium!!!) I cooked my soup 4 hours on low and 1 hour on high to soften those carrots! Cook according to your crockpot. Once done, discard bones. Add noodles and white meat to the soup and enjoy!!!
THIS
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!!
1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)
2 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10
cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C.
REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF
WATCHING SODIUM!!!)
4 medium carrots, peeled
Noodles, cooked separately (I used Schar GF)
preparation
Remove
meat from chicken, reserving skin and bones. Coarsely chop 2 celery ribs
and put them in a 6- to 8-quart pot along with chicken bones and skin,
onion, chicken broth/water, carrots. Simmer, partially covered,
1 hour. While broth is simmering, chop white chicken meat
into 1-inch cubes.
Strain soup, returning carrots and celery to your stock. Discard bones. Add your cooked (and cooled) noodles.
adapted from epicurious
