4 Costco Rotisserie Chickens turned into some pretty good chicken noodle soup.
3.5 hours to make the broth. Then once strained I added the ingredients for the soup and bam!💥
by djcashbandit
2 Comments
ashtree35
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
djcashbandit
🥣 Step 1: Homemade Rotisserie Chicken Stock
Ingredients • 4 rotisserie chicken carcasses (pick off all usable meat first — save for soup) • 3 large onions, quartered (leave skins on for color) • 5 carrots, roughly chopped • 5 celery stalks, roughly chopped (include leaves if possible) • 2 whole heads of garlic, halved crosswise • 2 tbsp olive oil • 3 bay leaves • 2 tbsp whole black peppercorns • 1 bunch parsley stems • 2 sprigs thyme (optional but excellent) • 1 tbsp kosher salt (add more to taste later) • 1–2 tsp apple cider vinegar (helps extract collagen) • About 8–10 quarts cold water (enough to cover everything by a few inches)
Instructions 1. Roast (optional but flavorful): Place bones, onions, carrots, and celery on sheet pans. Drizzle with olive oil and roast at 425°F for 30–40 minutes until golden brown. 2. Simmer: Transfer everything to a large stockpot (or divide between two if needed). Add garlic, herbs, peppercorns, vinegar, and water to cover. 3. Bring to a gentle simmer, not a rolling boil, and cook uncovered for 3–4 hours, occasionally skimming foam or fat. 4. Strain: Remove large solids with tongs, then strain stock through a fine-mesh strainer. 5. Cool quickly: Place pot in an ice bath or separate into smaller containers to cool. 6. (Optional) Refrigerate overnight to let fat solidify and skim before using.
You should end up with roughly 6–7 quarts (1.5–2 gallons) of beautiful, golden chicken stock.
⸻
🍜 Step 2: World Famous Chicken Noodle Soup
Ingredients • Reserved rotisserie chicken meat (from all 4 chickens, roughly 10–12 cups shredded) • 4 tbsp butter or olive oil • 4 onions, diced • 8 carrots, peeled and sliced • 8 celery stalks, sliced • 6 cloves garlic, minced • 2 tsp dried thyme (or 1 tbsp fresh) • 2 tbsp fresh parsley, chopped • 2 tsp salt (adjust to taste) • 1 tsp black pepper • 2 tbsp chicken bouillon base (optional for richness) • 3–4 quarts of your homemade stock (add more if you like it brothier) • 1½ lb wide egg noodles or any preferred pasta • Optional: squeeze of lemon juice for brightness
Instructions 1. Sauté aromatics: In your largest stockpot, melt butter over medium heat. Add onions, carrots, and celery. Cook 8–10 minutes until softened. 2. Add garlic, thyme, salt, and pepper. Cook 1–2 minutes more. 3. Add stock: Pour in 3–4 quarts of homemade stock and bring to a simmer. 4. Add noodles: Cook until just al dente, about 8–10 minutes. 5. Add chicken: Stir in shredded rotisserie chicken and parsley. Simmer 5 minutes to heat through. 6. Finish: Taste and adjust seasoning. Add bouillon if needed for depth or a squeeze of lemon
2 Comments
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
🥣 Step 1: Homemade Rotisserie Chicken Stock
Ingredients
• 4 rotisserie chicken carcasses (pick off all usable meat first — save for soup)
• 3 large onions, quartered (leave skins on for color)
• 5 carrots, roughly chopped
• 5 celery stalks, roughly chopped (include leaves if possible)
• 2 whole heads of garlic, halved crosswise
• 2 tbsp olive oil
• 3 bay leaves
• 2 tbsp whole black peppercorns
• 1 bunch parsley stems
• 2 sprigs thyme (optional but excellent)
• 1 tbsp kosher salt (add more to taste later)
• 1–2 tsp apple cider vinegar (helps extract collagen)
• About 8–10 quarts cold water (enough to cover everything by a few inches)
Instructions
1. Roast (optional but flavorful): Place bones, onions, carrots, and celery on sheet pans. Drizzle with olive oil and roast at 425°F for 30–40 minutes until golden brown.
2. Simmer: Transfer everything to a large stockpot (or divide between two if needed). Add garlic, herbs, peppercorns, vinegar, and water to cover.
3. Bring to a gentle simmer, not a rolling boil, and cook uncovered for 3–4 hours, occasionally skimming foam or fat.
4. Strain: Remove large solids with tongs, then strain stock through a fine-mesh strainer.
5. Cool quickly: Place pot in an ice bath or separate into smaller containers to cool.
6. (Optional) Refrigerate overnight to let fat solidify and skim before using.
You should end up with roughly 6–7 quarts (1.5–2 gallons) of beautiful, golden chicken stock.
⸻
🍜 Step 2: World Famous Chicken Noodle Soup
Ingredients
• Reserved rotisserie chicken meat (from all 4 chickens, roughly 10–12 cups shredded)
• 4 tbsp butter or olive oil
• 4 onions, diced
• 8 carrots, peeled and sliced
• 8 celery stalks, sliced
• 6 cloves garlic, minced
• 2 tsp dried thyme (or 1 tbsp fresh)
• 2 tbsp fresh parsley, chopped
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 2 tbsp chicken bouillon base (optional for richness)
• 3–4 quarts of your homemade stock (add more if you like it brothier)
• 1½ lb wide egg noodles or any preferred pasta
• Optional: squeeze of lemon juice for brightness
Instructions
1. Sauté aromatics: In your largest stockpot, melt butter over medium heat. Add onions, carrots, and celery. Cook 8–10 minutes until softened.
2. Add garlic, thyme, salt, and pepper. Cook 1–2 minutes more.
3. Add stock: Pour in 3–4 quarts of homemade stock and bring to a simmer.
4. Add noodles: Cook until just al dente, about 8–10 minutes.
5. Add chicken: Stir in shredded rotisserie chicken and parsley. Simmer 5 minutes to heat through.
6. Finish: Taste and adjust seasoning. Add bouillon if needed for depth or a squeeze of lemon