The kids really like the rotisserie chicken we get from Walmart -- the drumsticks are especially their favorite. Not only they eat well, but I love that for $5, we can split the chicken into 2 meals. We eat all the dark meat on the day we buy the chicken, and save the white meat for another. This time, I decided to turn the leftover white meat into chicken noodle soup.
This recipe was indeed quick and easy, but tasted light. So to make it a more filling meal, we paired it with scallion pancakes. It was a delicious combo. The oiliness of the pancakes was offset by the lightness of the soup. My belly was full after lunch, but it didn't put me into a food coma.
Do you make more soup in the winter? What's your favorite?
A review on Quick and Easy Chicken Noodle Soup:
Result: 3 out of 4 stars
Will I make it again: Yes, whenever we have leftover shredded chicken.
Chef's Notes: Instead of 4 cans of chicken broth + 1 can of vegetable broth, I used 2 cans of chicken broth + 3 cans of water. I did this because I threw in some rotisserie chicken bones and all the drippings to enhance the flavor and I believed that was enough. I also didn't want to buy egg noodles so I just used elbow macaroni, which I already had on hand. And I didn't have dried oregano so I skipped that.