Did ya hear we are gettin’ a wicked Nor’easter? Wait, that’s my New England accent coming out…. Ummm let me try my Brooklyn accent….Snow? I liked snow before it was cool, but if we get a snowday i’ll probably just Netflix and Chill, write some poetry, sort my ironic t-shirt collection and listen to some vinyl.
Ahhhh THERE is my Brooklyn accent finally coming through (though I actually neither do nor own those hipster things haha)! But in all seriousness the tri-state area is abuzz with the approaching storm and maybe I’m jaded because I’m from New Hampshire but I don’t think it will be the next “Snowpocalypse.” However, it will be super cold. And let’s face it, fresh homemade soup is the absolute best.
What I love about this soup is how easy it is. The main ingredient is a rotisserie chicken. I had bought one, eaten half of it and then wondered “what the heck do I do with all these leftovers?” Repurpose into soup! And just like that, the main ingredient is done! That was so easy. And it is the tastiest Rotisserie Chicken Noodle Soup!
This way when the storm does arrive, you won’t be that poor soul battling for the last can of chicken noodle soup at the grocery store. You will breeze past the soup aisle to the meat section, grab an already cooked chicken, and be out the door.
I get just as excited about snow as I did when I was a kid. When I was growing up, I’d wake up early and watch the news on the mornings it had snowed (pre high speed internet days). The bottom of the screen would have a scroll bar that would list every school closing and delay for the whole entire state in alphabetical order. Now that I am an adult (and technology is better now), I call a hotline for work that will tell us if we are required to come in. How cool is that? I’m hoping for some adult snow days this year!
Rotisserie Chicken Soup
- 1/4 to 1/2 Rotisserie Chicken
- 1 Cup Sliced carrots
- 1 Cup Sliced Celery
- 8 Oz Chicken Stock
- 8 Oz Water
- 2 Cups Uncooked Pasta
- 3 Tsp Thyme
- 1 Tbsp Lemon Juice
Place rotisserie chicken, bones and all, inside large stock pot. Cover with stock and water and put at a medium heat.
Slice carrots and celery and add to soup.
Season with thyme, lemon, salt and pepper to taste. Let simmer for 45 minutes.
Strain and remove all chicken bones and return meat to pot.
Add pasta and cook for 15 minutes.