Chicken Noodle Soup with Rotisserie Chicken

Name: Chicken Noodle Soup with Rotisserie Chicken
Ingredients: 6 celery stalks; 5-6 large carrots; 1 medium onion; Olive oil, enough to coat the bottom of a large pot; A small handful of garlic cloves (about 6-8); 4.5 cartons chicken stock (32 oz each, 4.5 quarts total); Freshly ground black pepper, to taste; 2 tbsp chicken broth base and seasoning; 2 whole rotisserie chickens, meat shredded, bones and skin discarded; Pre-cooked egg noodles (amount not stated); Crusty bread, for serving

A big pot of simple chicken noodle soup with rotisserie chicken. Ladle it over egg noodles. Serve with crusty bread.

Ingredients

6 celery stalks
5-6 large carrots
1 medium onion
Olive oil, enough to coat the bottom of a large pot
A small handful of garlic cloves (about 6-8)
4.5 cartons chicken stock (32 oz each, 4.5 quarts total)
Freshly ground black pepper, to taste
2 tbsp chicken broth base and seasoning
2 whole rotisserie chickens, meat shredded, bones and skin discarded
Pre-cooked egg noodles (amount not stated)
Crusty bread, for serving

Steps

Chop the celery, carrots, and onion.
Heat the olive oil in a large, tall Dutch oven. Cook the vegetables until they are sweating.
Chop the garlic. Add it to the pot and stir.
Pour in the chicken stock.
Season with black pepper and the 2 tbsp of broth base.
Shred the rotisserie chickens by hand. Add all the meat. The pot gets very full at this point.
Turn the heat down to a simmer. The soup can cook for hours.
To serve, put cooked egg noodles in a bowl or mug. Ladle the hot soup over them. Serve with crusty bread.

Notes: Details come from a full watch-through of the video. Darryl keeps the noodles out of the pot. The garlic count is an estimate read off the video. He stopped at 4.5 cartons of stock because the pot was nearly full.

Source: Cooking with Darryl (@cookingwithdarryl), 2024-01-19