Rotisserie Chicken Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 rotisserie chicken carcass
  • water
  • 2-4 carrots, cut in 1 inch segments
  • 2 stalks celery, cut in 1 inch segments
  • 1 small onion, cut in 8 wedges
  • 1 bay leaf
  • 1 chicken bouillon cube or salt to taste
  • ¼ cup fresh parsley, chopped
  • fresh ground pepper
Instructions
  1. Place chicken carcass in pot and cover it with cold water. Bring to boil over medium-high heat. Add carrots, celery, onion and bay leaf, cook for another 20-25 mins or until the carrots are tender when pierced with a fork.
  2. Place a colander in a large bowl or another pot. Pour the soup broth through the colander to separate the broth from the vegetables and chicken pieces. At this point you can save the chicken broth for any other recipe. Or continue on to make chicken soup.
  3. Separate out inedible chicken parts from vegetables. Add broth, carrots, celery, some of the onion (all would be too much) and any amount of the rotisserie chicken back into pot. Save about one ladle of hot broth in a cup. Dissolve one bouillon cube in the hot broth, then stir it into soup. If you’re opting out of bouillon, then add salt to your taste. Bring to a simmer again. Serve with small pasta noodle or rice. Garnish with fresh parsley and ground pepper.
Recipe by Culinary Mamas at https://culinarymamas.com/rotisserie-chicken-soup/