|Chorizo Rotisserie Chicken Noodle Soup|
Don't throw out that leftover rotisserie chicken...make soup! This delicious, hearty soup began as about half a leftover rotisserie chicken from Costco. I always make stock from all leftover chicken and bones and if I can't find the time right away, I always freeze it until I have the time to make stock.
The chorizo sausage adds a warm smokey character to the broth which is a nice twist on a traditional chicken noodle soup.
Chorizo Chicken Noodle Soup
6 cups chicken stock
Remove most of the meat from a rotisserie chicken, cut it in large cubes and set aside for later. Boil the chicken bones in about 10 cups water along with one chopped onion, 1 chopped carrot and 3 cloves crused garlic. Simmer gently for about an hour. Strain the stock through a cheesecloth lined collander. Skim off any excess fat that comes to the surface.
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
Add the chicken stock, savoury, carrots to a large soup pot. Simmer for about 15 minutes before adding the pasta, red pepper and cubed cooked chicken breasts. Season with salt and pepper. Simmer until the pasta is tender and serve.