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Rotisserie Chicken And Corn Soup with Orecchiette

Although Orecchiette Noodles are not meant for soup, as they don’t hold up, I have added some to this dish.. they are soft almost like dumplings that melt in your mouth but you still get a nice bite from the sweet yellow corn.

Simmer a cooked herbed Rotisserie Chicken (use meat and whole legs but discard the skin and carcass) in a mixture of Chicken stock and water

Add chopped onion
Chopped celery
Salt
Pepper
Chopped carrot
2-3 cans sweet yellow corn
Parsley

Do not add your Orecchiette noodles until the soup has simmered together either on stove or crock pot for a while to get maximum depth to the broth .. add noddles and when noodles are done enjoy on a cold winters day

 

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