One Classy Dish Recipe

 CHICKEN NOODLE SOUP

• 1 Rotisserie chicken
• 1/4 cup chicken bouillon (12 cubes)
• 1 cup pasta, raw  (I used shells)
• 4 small red potatoes, cubed (skin on)
• 3 carrots, peeled & chopped
• 2 celery stalks, chopped
• 1 onion, finely diced
• 3 quarts water
• 1 teaspoon salt & pepper to taste

 1. Cut the all of the meat off of the rotisserie chicken, breasts, legs, thighs, & wings.

Clean fat & skin off of the backbone.

2. Cube the chicken breast meat into small pieces, you can use the dark meat too but I prefer the white meat only. Set aside until soup is ready.

3. Add 3 quarts of water into a large pot & stir in chicken bouillon, 1 teaspoon for each cup = about 1/4 cup chicken bouillon or 12 cubes. Place the whole chicken backbone in the water & bring water to a boil.

4. While waiting for water to boil, chop celery, onion, carrots, & potatoes.

5. Have all veggies & pasta ready to add to chicken broth.

6. Allow water to boil for 2-3 minutes then remove chicken bones & strain if necessary.

Add all veggies & pasta to the chicken broth & simmer on medium heat uncovered for 10-15 minutes or until veggies & noodles are tender, do not over cook.

 7. When soup is ready turn off heat, mix in chicken to warm for 1-2 minutes, & Add salt & pepper to taste. Serve hot!

MODIFICATIONS

To make this a gluten free meal, you can use rice pasta or no noodles at all. If you want to reduce the calories, you can use just the veggies & remove the starches, potatoes, & carbs, pasta. I added a hint of fresh parsley but you can use any herb you would like. Also, if you would like to make a smaller batch of soup you can refrigerate or freeze half of the chicken broth & divide the other ingredients in half.

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