Chorizo Rotisserie Chicken Noodle Soup

Chorizo Rotisserie Chicken Noodle Soup

Turn an ordinary supermarket rotisserie chicken into a delicious comfort food soup.
Course Soup
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Author Barry C. Parsons


For the soup stock

  • 1 cooked supermarket rotisserie chicken
  • 8 -10 cups water
  • 1 onion cut in quarters
  • 1 carrot roughly chopped
  • 3 cloves crushed garlic

For the soup

  • 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


For the Soup Stock

  1. Remove most of the meat from a rotisserie chicken, cut it in large cubes and set aside for later.
  2. 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.

To prepare the Chorizo Rotisserie Chicken Noodle Soup

  1. 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.
  2. Season with salt and pepper as needed. Simmer until the noodles are tender and serve.