Olivia’s under the weather today. She didn’t complain when we asked her to lay down and rest in the afternoon and wasn’t her usual self when she woke up. For a kid that’s usually vibrating with energy 18 hours a day, that’s big. She rested, and became more sick. Jamie took Violet on a Daddy/Daughter date and I cleaned up the mess of the house, cleaned the bathroom and gave some gatorade and grapes to Olivia, snuggled her in and washed the load of blankets that we had been cuddling on the couch with.
Immediately, she asked for soup. In enough time for Jamie to take Violet swimming, and for him to text me on the way home to see if I wanted him to pick her up some soup I had already pulled out the rotisserie chicken from the freezer, and put it into a one of my favorite stock pots, starting the quick process to make easy rotisserie chicken noodle soup.
Easy Rotisserie Chicken Noodle Soup
- pot of water
- one frozen (or fresh) rotisserie chicken
- handful of carrots
- handful of pasta (I used orzo)
- shake of thyme, basil, oregano
- juice from half of a lemon
- half onion and a handful of celery stalks (chopped)
- 2-3 tbs butter
The easy recipe starts first with putting a handful of chopped celery and onion into the stockpot. Cook these with the melted butter until soft, to create some simple flavor for the soup.
When the onions and celery have cooked, fill the pot with water, and add in the rotisserie chicken. It’s easiest when you leave it whole, and leave the twine on it. Let it boil and cook for about an hour, creating a chicken broth for the soup.
Tip: to take the chicken out, just stick a fork in each side of the chicken and lift it on to a tray or serving dish, it’s easy to cut the chicken off you’re going to use, remove the skin, this way.
Come back an hour later and remove the chicken, cutting off the chicken that you want to put back in the soup and adding in the carrots, lemon juice, seasoning and the pasta.
Cook for another hour, minimum, on low to medium heat, covered. The longer the better, you can let it simmer all day after the initial boil of the soup to create the broth, and it’s delicious with some crusty bread and a simple way to feed the family that’s fighting a cold, or the flu.
This soup freezes wonderfully, and you can easily freeze it in one serving portions for those times when you need soup, but don’t have the time to make it at-home.