Leftover Chicken Noodle Soup

The first time I made this we were snowed in. I used a leftover rotisserie chicken we'd had the night before and added the ginger to give it some warmth. It was just what we needed!

(You could also make this in a slow cooker.)

The first time I made this we were snowed in. I used a leftover rotisserie chicken we'd had the night before and added the ginger to give it some warmth. It was just what we needed!

(You could also make this in a slow cooker.)

Amy Tattersall @cook_2716985

The first time I made this we were snowed in. I used a leftover rotisserie chicken we'd had the night before and added the ginger to give it some warmth. It was just what we needed!

(You could also make this in a slow cooker.)

The first time I made this we were snowed in. I used a leftover rotisserie chicken we'd had the night before and added the ginger to give it some warmth. It was just what we needed!

(You could also make this in a slow cooker.)

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Ingredients

1Rotisserie chicken (plain or garlic)
6 quartsWater
6Chicken bullion cubes
5 sticksCelery chopped finely
1 mediumOnion or 1 tbsp of dried onion
1 tbspMinced garlic
1 tbspSalt
3/4 tbspCumin
1/2 tspGinger
to tasteSalt and Pepper

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Steps

1

In an 8 quart pot place water and chicken and bring to a boil. Heat the chicken until the meat falls away from the bone
2

Remove the pot from the heat and remove the bones from the broth
3

Add the remaining ingredients to the broth and bring back to a boil for 10 min.
4

Turn down to a low heat for at least a few more hours.
5

Serve plain or over rice or noodles.