Slow Cooked Rotisserie Chicken Noodle Soup

This is a “tried and true” crock pot recipe that is perfect for the fall, winter, rainy days, or when someone is not feeling well. It takes the favorite elements of traditional chicken soup recipes, some of the advantages of slow cooking, and even some German / Polish influences.

This recipe was always done with a raw, whole chicken, until one day someone suggested a twist which they saw in a book. They used an already cooked rotisserie chicken. It really adds another wonderful flavor element to an already delicious recipe.

The other interesting suggested ingredients here are Saffron Threads / Turmeric, and replacing a standard egg noodle with Spaetzle (although a lot of German chicken noodle soup recipes will suggest Vermicelli, but Spaetzle is a hearty alternative).

The Saffron and Turmeric really add a beautiful color to this soup, and Turmeric is an especially-healthy ingredient. Adding a little nutmeg at the end can add a very warming taste, but you will need to not let it be too overpowering.

Once you try this recipe, you will have lots of ideas on how to adapt it to your own taste. There are just two big steps to keep in mind. The first is the main cooking stage where most of the ingredients all blend together. The second stage, which is very short, is when you remove the chicken, chop it up, and add it back, along with a few other ingredients that don’t need much cooking, back to the crock pot to finish. The chicken skin of the rotisserie is very flavorful, chop it into small pieces and add back, if desired.

Here is the recipe, with suggestions along the way:

Ingredients

1 Rotisserie Chicken

6 Cups Low Sodium Chicken Broth

4 Cups Water

1 Large Yellow Onion, Diced

2 Cups Carrots, Diced

2 Cups Celery, Diced

2 Cups Corn Kernels (frozen or canned are ok, fresh is best) -or- 3 cups chopped small broccoli florets (8 ounces)

1 pound Geman Spaetzle (or noodles of choice)

1 Teaspoon Parsley

1/2 Teaspoon Saffron Threads

1 Teaspoon Turmeric

Salt and Pepper

Directions

In a large 6 quart slow cooker add everything except the Spaetzle, and the choice of corn or broccoli (or use both!).

Add some salt and pepper at this stage, but make sure not to over season.

Cook on low for 6 to 7 hours.

Open the lid and remove all of the Saffron threads that you can find floating near the top.

Grab a spoonful of the liquid from the crock pot to taste. Add more salt and pepper, turmeric, and/or even nutmeg, if needed.

Remove the chicken, and turn the slow cooker to high and cover again to keep the temperature.

Shred the chicken after it cools for a few minutes, return to crock pot, along with the Spaetzle, corn and / or broccoli.

Cook for another 30 minutes.

Interesting Additions / Ideas

• An alternative, and the way we like it, is to cook all veggies as stated. While they are cooking, take the meat off the rotisserie chicken. Cut into pieces, including skin, and add the last hour and a half of cooking.
• A rind of Parmesan added at any point in the cooking will slowly dissolve into the soup and adds a wonderful flavor. It might fully dissolve, and if not, just scoop out what is left (yes, it is perfectly safe to eat and is delicious!)
• We have fresh wild mushrooms in the area and add those during the last stage of cooking.
• You can really use any standard chicken noodle soup noodle, and even wild rice. If you aren’t sure when to add it to the slow cooker, you can make it separately and just add it to the soup at the end.
• If you like the flavor of Turmeric, add as much as you can, it is amazingly healthy.

Originally published at Secret Serendipity Monthly Horsoscopes.