The Costco Rotisserie Chicken. If you’re like my family, you buy one because it is quite the bargain, but then you don’t finish the whole chicken and you are left with chicken meat which as it turns out is an awesome leftover. In this case, just take that leftover chicken, chop it up, add a few other simple ingredients and voila, you now have a spectacular tasting Chicken Noodle Soup to warm you up during the cold winter season.
Ingredients:
- 2 Tbsp olive oil $0.12
- 1 Carrot, sliced $0.15
- 2 stalks Celery, sliced $0.42
- 1/2 Cup Onion, diced $0.06
- 2 garlic cloves, minced $0.06
- 8 cups chicken broth $0.12
- 2 bay leaves $0.30
- 1 cup Rotini Noodles $0.67
- 1 lb shredded cooked chicken $6.50
- 1 T Lemon Juiced $0.17
- 1 tsp Salt $0.04
- Total $8.57
Full Video Tutorial
Preparation:
- Boil about 8 cups of water in a pot. Add Bone-in Chicken Thighs and simmer for 15 minutes. Take out the chicken thighs. Skim the fat. Take the chicken broth and pour it into another container. You can cut up the chicken thighs to put in the soup later or use them for other items. I use store bought rotisserie chicken for the soup.
- While the thighs are cooking, chop the onion, celery and carrots and mince the garlic.
- Heat up the pot and add oil.
- Fry the saute the carrots, onions and celery for about 7 minutes or until carmelized
- Add garlic and saute for about 2 minutes till slightly browned.
- Add 8 cups of chicken stock. If 8 cups is too little, add some more water and bring to a boil. Add bay leaves
- Put in the noodles and boil them according to the directions on the box – about 10 minutes. Test to see if the noodles are done to your likeness, if not, boil more.
- Once the noodles are to your likeness, add in the chicken and cook for about 2 minutes or till the pot is boiling again.
- Salt to taste.
Kitchen Items used in this recipe
 |  https://amzn.to/3wyFQT5 |  |  |
| Dash Safe Slice Mandoline | Fullstar Vegetable Chopper | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
