Ingredients
- 1 rotisserie chicken
- 10 cups water
- 2 level Tablespoons Better Than Bouillon, Roasted Chicken Flavor
- 1 teaspoon dried thyme leaves
- 3 green onions (scallions), white and green parts sliced
- 3 ribs celery, diced
- 3 medium carrots, peeled and chopped
- 3 medium red potatoes, scrubbed, eyes removed, then sliced with skin on
- 1 dried bay leaf *optional
Instructions
- Remove skin from cooked chicken. Remove meat from bones. Chop white meat into small squares and pull dark meat. (Discard bones and skin)
- In a large pot or 7-quart dutch oven, add water and BTB roasted chicken base. Stir.
- Add thyme, green onions, celery, carrots, and potatoes. *(or rice, noodles)
- Add a bay leaf if you have it.
- Turn burner on to Medium-High heat and cover with the lid. Let cook 15-20 minutes until rapidly boiling, and then turn down to Medium heat for another 15 minutes. Remove lid and stir. Make sure potatoes are cooked through and turn off heat. Let rest for 15 minutes before serving. Serves 6 to 8.
Notes
Substitutions for the Potatoes:
To Make Chicken and Rice Soup: ⅓ cup uncooked rice
To Make Chicken Noodle Soup: ½ to 1 cup dried noodles or frozen egg noodles.