Spicy Rotisserie Chicken Noodle Soup

Mr. B. and I were both under the weather this week – he had a cold, and I think I was suffering from a general malaise thanks to 24 hours straight rain the other day. Or maybe I’m getting his cold. Meh.

I spent most of Wednesday playing Candy Crush Saga on my iPhone and watching season 4 of Californication. That show is so messed up and I will never be able to eat anything with clams in it now.  You can thank the character Marcy.  If you don’t know what I’m referring to here, I recommend tuning in, because I’m not writing it down.  I find the show equal parts hilarious and disgusting and can’t stop watching.  Anyways.

When you’re sick you rest, and you eat chicken noodle soup.

I wasn’t about to subject us to a day of canned soup, so I ran over to the grocery store and picked up this pretty little chicken.

Buying a rotisserie chicken from the deli section takes out a huge chunk of cooking time (so I could get back to my Californication…)  The only thing that would make it better for me would be if I could buy a boneless chicken cause I really, really hate the bones.  Makes me not want to eat meat.  Oh well, I will get over it one day.

I found this recipe and it was a good start for the kind of soup I wanted to make.  Poor hubs was all down and out, so I had to cook quietly and quickly and I didn’t have any of his magical sous chef skills at my disposal.  All you really need is two large pots and a colander.  We like our vegetables crunchy, but if you want them softer, just saute them for a few minutes with 2 tablespoons of olive oil.

Recipe Redo - Spicy Rotisserie Chicken Noodle Soup

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Ingredients

• 1 12 oz bag egg noodles
• 1 rotisserie chicken
• 12 cups low sodium broth (I used 8 cups chicken broth, 4 cups of vegetable broth)
• 3 carrots, peeled and diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne powder
• 1 tablespoon chopped fresh basil
• salt and pepper to taste
• a few lemon wedges

Instructions

1. Bring a large pot of water to boil. Add entire bag of egg noodles and cook until just tender. Drain and rinse under cool water, and set aside.
2. While noodles are cook, pour broth into another large pot. Bring to a boil and then reduce to a simmer.
3. Stir in the carrots, green pepper and garlic.
4. Gently add the entire rotisserie chicken and all pan drippings. Cover and cook for 15 minutes.
5. Pull out the chicken and set aside. Stir in seasonings and basil.
6. Pull as much meat as you can off the bones, and discard the chicken carcass. Dice the chicken meat.
7. Stir the noodles and chicken meat into the soup and heat through.
8. Serve hot. After ladling into individual bowls, squeeze fresh lemon juice into each bowl to taste.

by Jenny Bullistron

Recipe Notes

adapted from Mom Advice

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 3511kcal Calories from fat 1409
% Daily Value
Total Fat 157g	242%
Saturated Fat 44g	220%
Transfat 1g
Cholesterol 976mg	325%
Sodium 10069mg	420%
Carbohydrate 294g	98%
Dietary Fiber 27g	108%
Sugars 21g
Protein 227g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

This soup is spicy, just to give you a heads up.  It heated the disease right out of us. Adjust the seasonings if you are not too big on spice, or add more lemon juice.

Happy souping,

JennyB

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