Went to Cotsco yesterday. Hadn't been there in a while so got my meats, wines, Locatelli cheese and the greatest purchase of all, a $4.99 Rotisserie Chicken. My Aunt Josie claims they are THE BEST, better than Publix, better than anywhere. It is such a good deal, and after a day spent shopping etc... it is so easy to serve this delicious roasted chicken. Zeke bought a fresh chicken from Publix the other day and I almost fainted when I saw the $11 price tag! And then you have to clean it, cook it, and clean up the mess. When all is said and done, you just can't beat the pre-cooked chicken at Cotsco.
I had some leftover scraps today, so threw it on a Boboli pizza crust with garlic oil, chopped avocado, chopped tomato, scallions, corn, cilantro and a few slivers of habanero for a little Southwestern pizza, but could also have made a Cobb pizza with blue cheese, avocado, tomato and bacon or even the very yummy Bar-B-Q chicken with bar-b-q sauce, chicken, corn, jalapenos, scallions or onions and sharp cheddar cheese. Obviously, there are a ton of options for leftover chicken. Here is one of my favorite soups which uses leftover roasted chicken. It is Mmm...mmm. good!
Roasted Chicken Noodle Soup
2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 garlic clove minced
1.4 cup all purpose flour
1/2 tsp dried oregano
½ tsp dried thyme
¼ tsp poultry seasoning
6 cups low salt chicken broth
4 cups diced peeled potato (about 2 med)
2 cups diced leftover chicken
1 cup evaporated skim milk
2 cups uncooked wide egg noodles
Fresh thyme
1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery and garlic close; sauté 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook 1 minute. Stir in broth, potato and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, milk and noodles and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
1 cup chopped onion
1 cup diced carrots
1 garlic clove minced
1.4 cup all purpose flour
1/2 tsp dried oregano
½ tsp dried thyme
¼ tsp poultry seasoning
6 cups low salt chicken broth
4 cups diced peeled potato (about 2 med)
2 cups diced leftover chicken
1 cup evaporated skim milk
2 cups uncooked wide egg noodles
Fresh thyme
1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery and garlic close; sauté 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook 1 minute. Stir in broth, potato and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, milk and noodles and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield: 2 1/2 quarts.
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