This rotisserie chicken soup is a family favorite because it’s too easy to make and at the same time very flavorful. I am glad that Moms With Crockpots had shared this recipe to us so we can experience this simple meal with super amazing flavors along with our family.
Our friend over at Moms With Crockpots has this to say about this recipe:
“Like I said, you really can’t mess this Crockpot Rotisserie Chicken Soup up! I love how simple it is and delicious on a chilly day!”
I usually serve this for dinner, but this will also make for a good lunch. Just serve with bread and cream based salad like potato salad so you will have a heavier meal in your hands. This tastes good with anything actually. This can be an appetizer or a main course.
Inrgedients
- 1 Leftover Tyson Rotisserie Chicken (bones and all)
- 1 quart of water or enough to cover chicken
- 1 cup diced veggies of your choice
- 1 tsp McCormick garlic salt
- ½ tsp McCormick pepper
- 1 cup Barilla dried macaroni (if desired)
Instructions
- In a large 6 quart crockpot place leftover rotisserie chicken (bones and all). Cover with water and add seasonings and veggies.
- Place lid on crockpot and let it cook on high for at least 6 hours. Can cook longer if desired.
- Once soup has cooked remove bones and any skin that is in the soup.
- Stir in uncooked pasta 20 minutes before serving to allow it to cook in the broth. You can also stir in rice if desired or just leave without noodles or rice.
- Season with additional salt and pepper to taste.
- Serve.
Gluten Free
- Use a gluten free noodle or rice
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You may use chicken stock if you want, however, the chicken will make its own stock for you while you’re cooking.
Thanks again to Moms With Crockpots for this amazing recipe.
