This is about the easiest chicken noodle soup recipe I’ve ever seen, and it is absolutely delicious, hearty, and perfect for this time of the year.
I have written many times about the lovely rotisserie chickens Rouses has and this is another recipe where that delightful, flavorful, and tender bird is at the center of the recipe. If you don’t want to go that way, buy four chicken thighs, season well with Tony’s, and roast at 450f until the skin is crispy. It’s a little more work, but the thigh meat is the best, so the overall end result will be better.
Rotisserie is a very interesting method of cooking and has been practiced for countless years. In the beginning, it was a wood fire with two forked sticks on either side, and a long stick, all limbs removed, on which a joint of meat, or in this case, a bird, was secured and then placed over the fire. The meat is turned slowly so that the meat cooks evenly. Today, of course, the method is mechanical and enclosed in a glass box so that the temperature can be exactly controlled, and when done right, especially with chicken, the results are truly wonderful.
I can’t talk about chicken noodle soup without touting its amazing health benefits. It is one of the healthiest things to eat I know. I have literally stopped a cold with chicken soup, but the trick is small, hot portions every hour or so, not a big bowl all at once. When you are sick, your body craves protein, fat, and a hot liquid. Chicken noodle soup is the perfect remedy.
Ingredients
- 1 rotisserie chicken
- water to cover
- 3 tsp oil
- 3 tsp flour
- red pepper flakes
- pappardelle pasta
Instructions
Break the chicken up into pieces (breast cut in two; legs, thighs, and wings separated and backbone). In a large pot, cover in chicken stock (or water), season with Tony’s and red pepper flakes, and simmer until the meat is very tender. Remove the meat and bones from the pot and set aside. When it has cooled down enough, debone the chicken. Put the bones back in the pot (optional) and simmer for 30 to 45 minutes. Taste and re-season as you go. Add the pasta and simmer until done, add the meat and heat until it is simmering. And that’s it!