We made this three times because we L-O-V-E-D it! It was everything Chrissy said it would be; a “buttery, brothy dessert.” This is not your run-of-the-mill chicken noodle soup. It’s hearty, flavorful, and embodies everything comfortable. I see Fatima and me eating this out of obnoxiously large bowls for the next few months. What made this Rotochick Chicken Noodle Soup easy to make was the rotisserie chicken. Without having to prep a chicken for the soup, it saved us a lot of time.
Usually when we make soup from a can, I make tomato for myself and chicken noodle for Fatima. I’m not a chicken noodle soup fan. Mostly due to the stuff in the cans being lackluster. So to jazz up the canned meal, we pair our soups with a grilled cheese. Doesn’t that just make you want to curl up in your sweats? For this soup, Chrissy explained she would eat buttered saltines with her dad. So we tried. We ate. We liked. Bomb dot com.
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This soup is ready in just over an hour. Cooks for 45 minutes and then you add in the noodles and shredded roto chicken at the end. It’s already become our new go-to soup for the fall. It was our ‘get-well’ soup post Maui when we both got sick. We fell in love. So three weeks later, we made it again. And then again after that. You get the picture. We loved it. Go try it yourself.
