Rotisserie Chicken Noodle Soup
Author: Guava Rose
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
For the broth:
  • 1 rotisserie chicken
  • 1 bunch parsley
  • 4 stalks of celery or fennel
  • 2 carrots
  • 1 onion, unpeeled
  • 1 small jalapeno pepper or 6 peppercorns
  • 2 cloves garlic, unpeeled
  • 1 bay leaf, optional
  • ¼ c. apple cider or white vinegar
For the Soup:
  • 2 c. sliced vegetables (carrots, celery, fennel bulb, green beans, red bell pepper, snow peas etc.)
  • 1 c. uncooked small pasta
  • sea salt and/or organic bouillon cubes to taste
  1. Remove skin and bones from chicken. Cover and refrigerate meat for later.
  2. In a large stockpot, place chicken skin and bones. Trim the root end of the onion off and discard. Quarter the onion, and cut or break the celery and carrots in half. Add them to the pot along with the parsley, jalapeno pepper, garlic cloves, and bay leaf. Add water until everything is just covered. Stir in the vinegar. Turn heat on high and bring to a boil. Turn heat down to low and simmer for 3 or more hours.
  3. Strain the broth. Skim any fat off the surface. Season to taste with sea salt and/or bouillon. Bring the broth to a low boil. Add the vegetables, turn heat to low and let simmer until the vegetables are just tender. Add the pasta and continue simmering until the pasta is done. Add pieces of cooked chicken if desired and allow to heat through before serving .
Recipe by Guava Rose at