Rotisserie Chicken use #1 Crockpot Chicken Noodle Soup

Rotisserie chicken is a godsend to busy people like me. I can make a few meals out of one. Here is use #1 for a rotisserie chicken.







"Easy breezy" chicken soup in the crock-pot. Set it and forget it; my favorite kind of cooking!

 

I usually put aside some for dinner that night with a salad and maybe a starch such as a rice or potato. Sandwiches for the next day's lunch, some for some sort of soup and of course some for the dog...

For the soup base I use the chicken carcass I picked as clean as  possible, add a few pcs of chicken such as the drumsticks, wings and a few pcs of white meat.

 

You can skip all the ingredients and put in the parts of chicken including the carcass, stick 2-3 boulin cubes into the pot and veggies and you are good to go. And you can adjust seasonings to your liking. I do not like celery so you do not see any here, but the classic recipes all use celery.

 Ingredients:
Chicken carcass and chicken pieces
2/3 cup carrots
12/3 cup mushroom
1 onion
2 teaspoons Magi (or soy sauce)
1 teaspoon Seasoned Salt
1 teaspoon garlic powder
1 teaspoon paprika (optional)

I use the Reynolds Crock-pot Liners for super fast clean up. Put all the chicken, seasonings, veggies in and enough water to cover. Set on high for 3-4 hrs and low 6 up to 8hrs.

You can take out the carcass and add noddles to the broth last 10 min but they will be soggy. I suggest cooking noodles separately and then adding the broth.













I add a little fresh parsley right before serving. (I try to sneak a green or veggie any chance I get and with this it is delicious.)

If you are using rice or barley which are both delicious, add then about 30 min before the dish is to be done. Super easy, healthy, delicious and under $5 to make!