Last week I was on a chicken soup recipe mission because my Husband was sick and needed some good “Jewish Penicillin”. But there was just one little issue- neither of us like boiled chicken. It would be such a waste to get chicken for the purpose of flavor and then chucking it. I needed to find a way to not waste food.
I thought to myself, “why not use rotisserie chicken?” It totally worked and was so flavorful and I’ve made this concoction again for this week. This recipe was adapted from here.
This recipe yields approx 6 servings so adjust accordingly.
- bag of carrots
- bag of celery
- 1.5 onions
- 6 cups chicken broth
- 2 cups water
- whole rotisserie
- 2 tbls oil or butter
- salt and pepper to taste
- dried oregano or Italian season (whatever you have on hand)
- 1 bay leaf
- *noodles/rice optional*
- Bring broth and water to a simmer
- While the broth and water are warming up, chop up a handful of carrots, half an onion and one celery stalk- throw it into the pot
- Season with a pinch of salt and pepper
- Cover the pot partially. In the meantime, separate the skin and bones in one container and the meat in another
- Place the skin, bones, and bay leaf in the pot, partially cover and simmer for another hour to release max amount of flavor
- Chop up the rest of the chicken, carrots, onion, and celery. Put to the side
- After the hour, grab a large bowl and a colander. Place colander over the bowl and pour mixture in. This will separate the broth from the skin and bone mixture
- Take your chopped up veggies and oil and saute in the pot until soft
- Pour broth back into the pot and place chopped chicken and parsley in and simmer for another 10-20 minutes
- *Add noodles or rice when you are ready to serve
So much flavor and really easy to make. I hope you guys enjoy!