Wednesday Recipe: Chicken Soup from Rotisserie Chicken


  • 1 ready-to-eat(fully cooked), rotisserie chicken
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 Package Egg Noodles
  • salt to taste
  • olive oil as needed
  • celery chopped, to taste
  • carrots chopped, to taste


  • Separate the meat of the rotisserie chicken from the bones in the skin, placing each in a separate pile.
  • Add the chicken skin and bones to a large pot and fill with water. Bring the water to a boil on the stove, then turn to medium heat to continue on a low boil. Add dried parsley, dried basil, and dried thyme. Add salt to taste either now or halfway through boiling. Plan to boil for at least one hour. Boil longer for added flavor.
  • After boiling, strain the chicken skin and bones from the broth into a bowl and add back into the large pot.
  • Add the Egg Noodles, the chicken meat, the celery and the carrots to the broth and bring to a boil. Boil for at least 30 minutes. Boil for longer for added flavor.