No Strings Attached Chicken Rotisserie Crockpot Soup

When all you have left is the rotisserie chicken carcass, stick it into a crockpot, add water, carrots, onion, garlic, seasoned pepper, a little chicken soup base - cover and let simmer. But be sure you remove the string holding the wings and legs underneath first! (Hmm, chicken seems a little stringy...)

After I crock it for about 6 hours, I strain it and put the broth into a container and refrigerate overnight -- to let the fat rise to the surface so I can skim it away. Then I reheat it and add fresh sliced carrots, chicken bits, 2 cups of egg noodles and voila! I think the rotisserie seasonings help to make a pretty and flavorful broth. And it is one more money-saving way to get another meal out of the bird. Leftovers freeze easily -- I put a bowlful amount in individual Zip-locs and freeze flat to save space.