Rotisserie Chicken Noodle Soup with Roasted Veggies
Servings 8 people
Ingredients
- 1 rotisserie chicken-meat pulled off
- 5 tbsp Mrs. Millers Chicken Soup Base plus 1 tsp
- 8 cups hot water to mix with the soup base
- 2 cups noodles
- 1 cup roasted veggies
Instructions
- Pull all the meat off one rotisserie chicken. Put half back in the fridge for further use.
- Chop the veggies into bite sized pieces. Toss with olive oil, garlic, salt and pepper.
- Roast in the oven at 425° for 35 minutes or until fork tender.
- Add the soup base to the hot water and mix until dissolved.
- Add in the chicken, roasted veggies and noodles. Stir together.
- Sprinkle the rosemary on top and stir thoroughly. Add more to taste.
- Simmer on low for one hour.
- Serve with crusty bread.
- Keep in refridgerator for 3-4 days or 3 months in the freezer.