A Cheaper, Simpler Version.
Created for busy people who want to make use of that $4.99 rotisserie chicken.
Cookware & Appliances Needed
- 10 quart slow cooker
- Large disposable tea bag
- Cutting board
- Knife of choice
Ingredients
- Rotisserie chicken – 1 whole
- Egg noodles
- Carrots – 550 grams
- Idaho yellow potatoes – 625 grams
- Oregano – 2 TBSP
- Bay leaf, whole – 1
- Chicken bullion – 2 TBSP
- Onion – 1/2 of a whole
- Water – 12 cups
Instructions
PREP
- Wash and dry all herbs & vegetables.
- Peel the outer layer of the onion. Cut the bottom and top portions and slice in half.
- Peel and slice the carrots into 1/4 thick sections.
- Separate the celery ribs. Remove the bulky end. Chop into large chunks.
- Consider saving the celery leaves for the soup base.
- Extract the chicken meat and shred. Set aside. Save the chicken carcass for later use.
LET’S COOK
- In a 10 quart slow cooker, add the chicken carcass, 1/2 onion, sliced carrots, and chopped celery.
- Add water.
- Add oregano, bay leaf, and chicken bullion.
- Slow cook on low for 7 hours or high for 5 hours.
- Once carrots are soft the soup is done.
- Served best with egg noodles.
- Enjoy!
