leftover chicken noodle soup!

Even though I love to cook, some days, all I want is to have someone cook for me. It’s nice to just be able to sit down and have food ready to eat. There was a time where all I ever did was go out to eat or order take out. These days, it’s just too expensive for us to live like that, plus, I’m pretty into this whole being domestic thing – enter the rotisserie chicken. I haven’t bought a rotisserie chicken from the grocery store in years, but the other day I was feeling like I needed food to just magically appear on my plate, and that it did. Benny and I enjoyed our pre-cooked chicken with avocado and tortillas and it was easy and fantastic. I put the leftover chicken in foil to eat the next day as sandwiches or on a salad but the next day when I woke up, I had a bit of a sore throat. I saw the chicken in the fridge and decided to make a noodle soup with it to ease my cold. It was perfect, and almost as easy as dinner was the night before. Rotisserie chickens for the win!


What you need

  • 2 cups chicken broth
  • 1 cup water
  • 1/4 leftover whole chicken
  • 1 tbs olive oil
  • 1/4 onion, diced
  • 1/2 cup small pasta (I used ditalini)
  • 1 stalk of celery, chopped
  • 12 baby carrots, halved
  • 1/4 tsp thyme
  • salt and pepper to taste

Cook your pasta. Set aside. (Can be done simultaneously with the rest in a separate saucepan.)

Place water and broth in a medium saucepan over high heat, bring to a simmer. In the meantime, separate meat from bones and set aside. Throw bones and skin into saucepan, partially cover and turn heat to low and simmer for 20 mins. After 20, pour broth over a strainer into a bowl and set aside. Return pan to burner on medium high heat. Add olive oil, onions, carrots and celery and cook for about 10 minutes. Add your chicken, broth and thyme and bring to a simmer. Remove from heat and add your pasta. Season with salt and pepper to taste.



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