Several shortcuts make this the easiest chicken noodle soup ever: using shredded chicken from a rotisserie chicken, using storebought chicken broth, and using ramen noodles, which cook up in a flash. Toss away the salty little packets of chicken flavored powder and cook up the noodles on their own. You will be more than thrilled with this delicious soup and how quickly it comes together.
- 1 rotisserie chicken
- 6 cups less-sodium chicken broth or stock
- 2 large carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
- 1 onion, roughly chopped
- 2 packets ramen noodles (any flavor – the flavor packet gets tossed)
- 1 teaspoon dried dill
- Coarse or kosher salt and freshly ground pepper to taste
- Remove all of the meat from the rotisserie chicken. Set aside the skin and bones and every other little bit left from the chicken. Shred the meat into bite sized pieces.
- Place the chicken broth in a large pot and add all of the bones and skin from the rotisserie chicken, along with the carrots, celery and onion. Bring to a simmer, partially covered. Simmer for about 20 minutes.
- Meanwhile, fill another large pot with water, salt it lightly, and bring to a boil on another burner. Cook the ramen noodles (discard the flavoring packet) just until barely tender, stirring so that they separate. Drain and leave in the colander for a moment.
- After 20 minutes (you can cook it up to 45 if you have time), strain the broth through a sieve into the pot you cooked the noodles in. Add the dill and the reserved shredded chicken and return to a simmer. Season with salt and pepper. Stir in the noodles and serve hot in bowls.
Note: If you have fresh dill please use it! Double the amount.
What the Kids Can Do: Shred the chicken, and peel the carrots. Slice the vegetables if they are old enough.
Rotisserie chickens: Rotisserie chickens are a busy cook’s best friend. You can use the meat in everything from enchiladas to burritos to tacos to lasagnas to casserole to soup to stews to salads. Whew, I think that’s pretty much everything (not including desserts). And once the meat is used or taken off the chicken, you can simmer up the bones and skin in some chicken broth to make a flavorful stock that you can use in lots of different recipes as well, including pan sauces and risottos, as well as many of the previously listed dishes.
You can buy a rotisserie chicken at pretty much every supermarket now, not to mention price clubs, not to mention Boston Market, which is everywhere and has really juicy roast chickens. And in some places they are so inexpensive, generally, practically the same price as a good raw chicken. I love making food from scratch, but I know a good shortcut when I see it, and rotisserie chickens are just that.