Rotisserie Chicken Noodle Soup

Sometimes when I go grocery shopping right around lunchtime I'll pickup a rotisserie chicken.  I usually get the jumbo size one so there are leftovers.  You can make chicken salad with the leftover or if you have some time a wonderful homemade chicken soup, like this one!


  • 1 Rotisserie Chicken
  • 8 cups water
  • 1 tablespoon minced onion
  • 1/2 tbsp garlic powder
  • 1/2 tsp sage
  • 1 tsp kosher salt
  • 1 medium onion-chopped
  • 1/2 cup coarsely  chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup shiitake mushrooms (dried or fresh)
  • 1 tsp rosemary
  • 1/2 tsp ground mustard
  • 1 tsp ground black pepper
  • 1 1/2 tsp sage
  • 2 tsp kosher salt
  • 2 cups whole wheat egg noodles


1. Remove all of the chicken meat from the bones and set it aside (how much meat you have depends on how much leftover chicken you have)

2. Place the bones and skin in a large pot

3. Fill the pot with water and add the first half of herbs and seasonings (1 tablespoon minced onion, 1/2 tbsp garlic powder, 1/2 tsp sage, 1 tsp kosher salt)

4. Boil for  minimum of 2 hours (the longer the better)

5.  Drain the broth through a colander to remove bones and skin

Make sure its a colander and not  seive, you want the spices and bits of chicken and fat to come through

6. Return the broth to the pot and add in the chicken, vegetables and seasonings

7. Cook for about 1 hour (if you need to add additional water you can, do so 1 cup at a time and taste the broth to make sure the seasonings are right)

8. Make sure soup is at a rolling boil and then add in egg noodles and cook for 20 minutes


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