Chorizo Rotisserie Chicken Noodle Soup – a terrific recipe if you have lots of leftover chicken or a good reason to buy a rotisserie chicken to use just for this tasty soup.
Don’t throw out that leftover rotisserie chicken…make soup! This delicious, hearty soup began as about half a leftover rotisserie chicken from Costco. I always make stock from all leftover chicken and bones and if I can’t find the time right away, I always freeze it until I have the time to make stock.
- 1 cooked supermarket rotisserie chicken
- 8 -10 cups water
- 1 onion cut in quarters
- 1 carrot roughly chopped
- 3 cloves crushed garlic
- Chicken stock prepared earlier
- 3 carrots cut in coins or sticks
- 6 ounces chopped chorizo sausage
- 1 diced red pepper
- 2 tbsp summer savoury
- 1 cup medium egg noodles
- Salt and pepper to season
Remove most of the meat from a rotisserie chicken, cut it in large cubes and set aside for later.
Slowly simmer the chicken bones in the water along with the onion, carrot, and garlic. Simmer gently for about an hour. Strain the stock through a cheesecloth-lined colander. Skim off any excess fat that comes to the surface. You can make the stock a day ahead if you like and refrigerate it overnight, which makes the fat that comes to the surface much easier to remove.
Add the prepared chicken stock, savoury, and carrots to a large soup pot. Simmer for about 15 minutes before adding the egg noodles, red pepper, cubed cooked chicken breasts and chorizo sausage.
Season with salt and pepper as needed. Simmer until the noodles are tender and serve.