The most important part of making a truly great soup is a truly great broth. But what makes a broth great is generally up to the chef. The following recipe is designed to provide a bare bones (if you’ll pardon the pun) description of how to make one version of everyone’s favorite “get well soon” soup. Try the below or let us know your favorite versions!
- Cooked Rotisserie Chicken – remove all meat and set aside. Place carcass and skin in large stockpot
- 4 to 8 cups of water
- 1T salt
- 1t pepper
- 12 oz of penne noodles (or type of your prefernce)
- Olive oil
- Carrots, peeled and sliced
- Celery, washed and sliced
- Peas, frozen
To make the broth:
Place the cooked chicken carcass and unused/wanted skin into a large stockpot. Fill with water based on desired end quantity (between 4-8 cups). Add 1T salt and pepper. You may add more salt if preferred, please keep in mind the American Heart Association’s recommended daily sodium intake. Set on stove and set on low. Leave for a minimum of 4 hours or overnight, check regularly to avoid boiling overflow. Make sure counter and stove are cleared of all flammable items.
Strain out all chicken products and set aside broth. For use later, separate only the amount you wish to cook with now, and freeze the rest in appropriate storage container(s).
Put broth in a large stockpot (minimum). Place on low heat and cover.
Cook noodles per packing instructions or until soft. Strain and add to broth.
In a large frying pan add olive oil to coat. Turn burner to medium low heat and add sliced carrots, celery and peas. Once cooked (about 10 minutes) add rotisserie chicken. Add salt and pepper to taste. Add mixture to broth and noodles.
Let sit on low heat for approximately 30 minutes then serve! Any remaining soup can be stored for use later in appropriate storage containers.
Let us know how this turned out for you! Send us pictures or your own recipe ideas.