The secret to this simple semi-homemade creamy chicken noodle soup is a store bought rotisserie chicken, homemade broth and Reames� Homestyle Frozen egg noodles. #HomemadeGoodness #Reames #AD
I'm all for taking shortcuts in the kitchen, especially when it comes to dinner. Using store bought Rotisserie chickens are by far my favorite way to get dinner on the table in a flash. Rotisserie chickens are delicious served all on their own, but they're also perfect as a base for so many easy dinner recipes, especially winter comfort food.
The last couple of weeks has been bitter cold here in North Texas and I've also been fighting bronchitis for the same amount of time. For me there's nothing better than a steaming bowl of homemade chicken soup when I'm under the weather.
Let's face it, the last thing anyone wants to do when they're sick is cook, but if I wanted homemade soup I definitely have to make it myself. So last week I mustered up the strength and pulled together this Creamy Chicken Noodle Soup that came together quickly and easily with the help of a store bought rotisserie chicken and Reames� Homestyle Egg Noodles.
Reames� Homestyle Egg Noodles are thick and hearty which make them perfect for soups, stews and ooey gooey casseroles. They're also made with three simple ingredients, eggs, flour and water - just like how you would make them if you made the noodles from scratch.
Reames� noodles are frozen for freshness and to lock in the hearty, chewy taste and texture that we all love. There's no reason for me to make homemade noodles when I can rely on Reames� for the same homemade goodness. If you haven't been using Reames� frozen noodles you sure are missing out. Let's get started on this comforting Creamy Rotisserie Chicken Noodle Soup.
Start, pulling all of the meat off the bone of the rotisserie chicken and set aside.
Add enough water to cover the chicken carcass completely. Add 3 stalks of celery and 3 carrots that have been cut in half. Slice the remaining 3 carrots and chop the remaining 3 celery stalks and set aside to use in the soup.
Add half of the onion (cut into large pieces). Chop the remainder of the onion and set aside for the soup. Add chicken bouillon cube, spices and bay leaves. Bring the water to a boil over medium-high heat and then reduce the heat to a low simmer. Simmer broth for 45 minutes. The longer the broth simmers the more flavorful it will be.
Pour the frozen egg noodles into the broth and stir. Bring the broth to a boil over med-high heat, reduce heat to a low simmer and simmer until the vegetables and noodles are tender (about 20 -25 minutes).
Ladle soup into bowls and serve. Yum just look at all those hearty noodles!!! This is definitely a stick to your ribs kind of meal. If you decide to make this soup, share your photos and thoughts on social media using hashtag #HomeMadeGoodness
1 - store bought Rotisserie Chicken
enough water to cover chicken carcass
6 - celery stalks, separated
6 - large carrots , separated
1 - large onion, cut into pieces and separated
1 - chicken bouillon cube (I prefer Knorr)
onion powder, to taste
garlic powder, to taste
pepper, to taste
1/8 - teaspoon poultry seasoning or dried thyme
2 - bay leafs
1 - cup fresh green beans, snapped and cut in half
1 - cup frozen or fresh corn
1 - 10.5 ounce can cream of chicken soup
1 - package (16 - 24 ounce) Reames� Homestyle Egg Noodles
1/4 - cup flour
1/2 - cup evaporated milk
1/2 - cup broth
Instructions:
Start, pulling all of the meat off the bone of the rotisserie chicken and set aside. Place the whole chicken carcass and some of the skin into a large Dutch oven or soup pot.
Add enough water to cover the chicken carcass completely. Add 3 stalks of celery and 3 carrots that have been cut in half. Slice the remaining 3 carrots and chop the remaining 3 celery stalks and set aside to use in the soup.
Add half of the onion (cut into large pieces). Chop the remainder of the onion and set aside for the soup. Add chicken bouillon cube, spices and bay leaves.
Bring the water to a boil over medium-high heat and then reduce the heat to a low simmer. Simmer broth for 45 minutes. The longer the broth simmers the more flavorful it will be.
After cooking, remove the pot from the heat and strain the broth through a fine mesh sieve. Discard the bones, skin and vegetables and return the broth back to the pot or Dutch oven.
To make the soup: Add the sliced carrots, chopped celery, corn, green beans and cream of chicken soup and stir to combine.
Pour the Reames frozen egg noodles into the broth and stir. Bring the broth to a boil over med-high heat, reduce the broth to a low simmer and simmer until the vegetables and noodles are tender (about 20 -25 minutes). Cut the chicken into pieces and add to the soup.
In a small bowl, mix the flour, milk and 1/2 cup of broth from the pot to make a thin paste. Mix using a whisk and make sure all the lumps are out.
Pour the mixture into the soup, stir and continue to simmer on low for about 10 -15 minutes until desired consistency. Ladle soup into bowls and serve.
servings: 8-10
GIVEAWAY! ENTER TO WIN A $50 VISA CARD
My nice friends at Reames� is giving a $50 Visa Gift Card to one lucky Mommy's Kitchen reader. To Enter, simply leave a comment below letting me know what your favorite winter recipe is that reminds you of home. I will pick a random winner on 1/20/18. Contest open to US Residents Only. No P.O Boxes. Please leave your email address in your comment, so I can contact you in the event that you're the winner. Good Luck!!!
This is a sponsored conversation written by me on behalf of Reames�. The opinions and text are all mine.
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