Ingredients
10
10 servings
- •2 rotisserie chickens, with juices
- •1 gallon water to cover
- •1.5 large onions, diced
- •0.5 stick butter
- •5 cloves garlic, diced
- •10 carrots, peeled and sliced
- •5 stalks celery, diced
- •3 (15.25 ounce) cans whole kernel corn, drained
- •0.25 cup dried parsley
- •2 tablespoons dried oregano
- •1 pinch freshly ground black pepper to taste
- •0.5 pound flat whole wheat noodles
- •0.5 cup cold water
- •2 tablespoons cornstarch
Instructions
- Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
- Strain stock, if needed, into another container; set aside.
- Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
- Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
- Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.
Nutritional Facts
Per 10 servings
- Calories: 571
- Carbohydrate: 54g
- Fat: 23g
- Fiber: 8g
- Protein: 41g
- Sugar: 9g
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