[Cook] Chicken Noodle Soup

I love Costco's rotisserie chicken. We often eat 1/2 chicken on the day we buy it. Then I'll cut the meat off the bones, and use it to make fried rice, tacos, stir-fried dishes, scrambled eggs... etc. There are so many things you can do with cooked rotisserie chicken! And do not throw the bones away! I always use the bones to make chicken soup. The soup is easy, fast, nutritious, and tastes good. One night I made chicken noodle soup with leftover bones in 20 minutes.


Chicken Noodle Soup

Rotisserie chicken bones
Water
Asian style noodle
Chicken meat
Green leaf vegetables
Eggs
Green onion, chopped
Cilantro, chopped
Salt
Pepper

1. Place rotisserie chicken bones in a pot. Add water until it covers the bones. Use high heat until water start boiling. Then turn the heat down and simmer for 20 minutes. (You can add any vegetables you like, such as carrot, celery, green onion, garlic, or even herbs. But if you are adding green leaf veggies, such as spinach, add it at the last 2 minutes.)

2. While the soup is cooking, heat up another pot of water. Cook pasta until al dante. Drained.

3. Add chicken meat if you saved some from the rotisserie chicken. Add green leaf vegetables if using to the soup. If you like, poach an egg or two in the soup as well. (Dr. P and I love half-cooked poached egg!)

4. Season the soup to taste with salt and pepper.

5. Add cooked noodle to the soup. Sprinkled with chopped green onion and cilantro.