Sunday, January 29, 2012

Cheater Chicken Soup

I almost didn't post this recipe because
the soup is not in a bowl. Silly, huh. 

Sometimes we’ll pick up a grocery store rotisserie chicken for dinner. To alleviate the guilt of not having made dinner from scratch, I stretch that bird to cover a few meals and then use the carcass as the basis for what I call cheater chicken soup. It’s cheating because it’s not entirely made from scratch but boy is it tasty. I prefer pasta in the soup because the pasta ends up behaving like dumplings. Use potatoes if you prefer that instead.

This is not a complicated recipe in terms of hands on time but does take two days just so you can get your broth properly made.

  • The carcass of one rotisserie chicken OR the remnants of a whole chicken you’ve previously roasted
  • Two carrots, peeled and diced
  • About half of a medium white onion, coarsely chopped
  • One small potato, diced into cubes OR a handful or two of your favorite uncooked pasta
  • Two stalks celery, diced
  • A liberal sprinkling of Italian seasoning
  • One bay leaf
  • Lots of water


Day 1
  1. Simmer the carcass and seasonings in enough water to fill a large stock pot for several hours.
  2. Cool overnight.
Day 2
  1. Strain and discard the fat from the surface of the broth.
  2. Pick off any meat remnants from your carcass and toss into the broth.
  3. Add the vegetables.
  4. If you are using pasta, add the pasta.
  5. Simmer for another couple of hours.
  6. Add salt and pepper to taste to your individual bowls.
  7. Enjoy!


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