Tag: rotisserie chicken

ROTISSERIE CHICKEN SOUP

THIS
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND
BISCUITS THE NEXT NIGHT!

1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10
cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C.
REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF
WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
Noodles, cooked separately or 1/2 cup long-grain rice, rinsed

preparation
Remove
meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib
and put in a 6- to 8-quart pot along with chicken bones and skin,
onion, thyme sprigs, and chicken broth/water. Simmer, partially covered,
1 hour.
While broth is simmering, shred about half of chicken meat
into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat,
reserving remaining meat for another use. Cut remaining 2 celery ribs
into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into
a large bowl, pressing hard on solids with back of a ladle and then
discarding them. Skim fat from surface of broth.
Return
strained broth to pot, then add carrots, diced celery, and rice and
simmer, partially covered, stirring occasionally, until vegetables are
tender and rice is very soft, about 30 minutes. Stir in shredded chicken
and chopped parsley.
adapted from epicurious

ASIAN CHICKEN & NOODLE SALAD

I got this recipe from a past issue of Women’s Day magazine. I used store-bought rotisserie chicken to save on time. I de-boned the chicken, then just let it cool on the cutting board while I prepared the noodles and dressing. So when it was served, it wasn’t cold per se, just cool. Yum. Leftovers the next day were even better since the flavors in the dressing had time to meld!

Asian Chicken & Noodle Salad

1 ten-ounce box angel hair or capellini pasta
1 tablespoon toasted sesame oil
1/4 cup fresh lime juice ~about 3 limes
2 tablespoons light brown sugar
2 additional TBSP sesame oil
2 TBSP rice vinegar
1 red chili, or ½ tsp crushed red pepper flakes (optional)
1 Granny Smith apple, cut into wedges and thinly sliced {I used whatever I had on hand!}
1/2 seedless cucumber, cut into thin half-moons {I used sugar snap peas from the garden instead!}
2 scallions, thinly sliced
about 2.5 cups rotisserie chicken
1/4 cup(s) fresh mint, thinly sliced {optional}
salt & pepper to taste

Directions

Cook the noodles according to package directions. Rinse under cold water to cool, then toss with the sesame oil.

Meanwhile, in a large bowl, whisk together the lime juice, sesame oil, rice vinegar, brown sugar, red chili (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper.

Add the apple, cucumber, and scallions to the lime juice mixture and toss to coat. Slice or shred the chicken. Add to the apple-cucumber mixture and toss to combine. Add the noodles and mint and toss again.

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BACON CHICKEN SALAD WITH RASPBERRY POPPY SEED DRESSING

I’m going to admit that I am one of those people who really likes salad, but is not a big fan of very many veggies! I discovered this salad a few years ago and it is my favorite! The fact that it has bacon in it makes it popular with my husband too and the fact that it also has chicken in it makes it very filling too!

Bacon Chicken Salad

2-3 heads of Romaine lettuce

10-12 slices of bacon, cooked and crumbled

2-3 cups of cooked chicken (I usually use a rotisserie chicken)

1-2 cups shredded mozzarella cheese

Raspberry Poppy Seed Dressing

1/2 cup rice vinegar

1/2 cup oil

1/2 cup sugar

2 Tbs. poppy seeds

2 tsp. raspberry jam

I always cook my bacon in the oven because it is much easier and less messy too. Just line a jelly roll pan with foil and bake at 400 degrees for about 15 minutes. As soon as it is done, just place the cooked bacon on paper towels until cooled. That’s it! Assemble the salad (lettuce, bacon, chicken and cheese) and keep in the fridge until ready to serve.

Mix up the dressing and keep in the refrigerator. I like to keep the dressing separate and let everyone use as much as they want, but if you are taking the salad to a potluck or something, you can add the dressing in and mix it all up immediately before serving.