Rotisserie Chicken Noodle Soup

Course Dinner

Cuisine American

Keyword Rotisserie Chicken Noodle Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 517kcal

Author Melissa

Cost $10

2 tablespoons olive oil
1 cup onion chopped
2 cloves garlic minced
4 carrots medium sized, sliced into 1/4 inch rounds
2 celery stalks sliced in 1/4 inch pieces
4 quarts water
3 1/2 pound Rotisserie chicken meat removed and shredded, chicken carcass reserved
4 tablespoons chicken bullion powder
2 cups Fideo cut spaghetti uncooked
2 tablespoons flat leaf parsley chopped
1 teaspoon freshly ground black pepper
1 tablespoon Apple Cider Vinegar

Saute onions in olive oil over medium heat until they start to soften. Add garlic and saute for another minute. Add water, celery, carrots, chicken bullion, and chicken carcass to pot. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes or until vegetables are almost tender.
Remove chicken carcass and stir in noodles. Let simmer until noodles are al dente. Stir in shredded chicken and pepper.

To make heart shaped carrots, use a small paring knife to carve carrots into heart shape. You only need to make a few for the top of the soup.