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| Servings |
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Ingredients
- 1 3- pound rotisserie chicken
- 5 1/2 quarts water -- divided
- 4 carrots -- see directions
- 1 onion -- see directions
- 1 celery bunch -- see directions
- 1 teaspoon thyme leaves dry
- 2 bay leaves
- 1 pound egg noodles -- see note
- 2 tablespoons Knorr Chicken Bouillon Powder
- 1 tablespoon parsley dry
Ingredients
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Instructions
- Remove meat from rotisserie chicken and set aside in refrigerator. Place carcass, wings, and all skin in the Crockpot XL. Add 4 quarts of water. Cut the ends and tips off carrots and add to poty. Cut a half inch slice off each end of unpeeled onion, and add to pot. Cut about 3 inches off the root end of celery, and add to pot. Add thyme leaves and bay leaves to pot. Sealed ther Crockpot XL and choose "Soup/Broth" setting. Press start button.
- Slice the remaining vegetables into bite sized pieces and set aside in bowwl. Heat reming water in a separate pan. Add bouillon and mix. Set aside.
- After Crockpot finishes it's cycle and the pressure is released. Carefully remove cover and add remaing vegetables, water/bouillon, noodles, and parsley. Cover and choose "Simmer" for 20 minutes.
- After 20 minutes are up and pressure is released, check vegetables and noodles to see if they are done. Remove boneless chicken from refrigerator and chop into bite sized pieces. Then stir into hot soup, and wait 3 minutes before serving.
Recipe Notes
I use Essenhaus Amish Kluski Noodles because they hold up in soup best.
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