This was a great pantry soup based on leftover Peruvian rotisserie chicken. We generally followed this recipe: https://toriavey.com/toris-kitchen/rotisserie-chicken-rice-soup/ Our modifications: first, because we had only half a rotisserie chicken, we used a combination of 8 cups unsalted chicken broth, 4 cups seasoned chicken broth, and 2 cups water instead of 16 cups water. Second, we used a halved, skin-on large shallot instead of a small onion. Third, due to time constraints, we reduced the simmering time from 90 mins to 60 mins. Fourth, we used a large hand strainer to remove the flavoring ingredients (peppercorns, cloves, bay leaves, chicken bones and skin, first round of celery and carrots, and parsley and onion), which enabled us the same pot for the final round of cooking. Finally, instead of rice, we added 1 lb uncooked gemelli pasta (we may reduce to ½ lb next time). We added the pasta at the same time as the cooked, shredded chicken and the uncooked celery and carrots. We added 2 Tbsp chopped, frozen dill at the very end of cooking and seasoned with a dash each ground black pepper and onion powder. (Mar. 2018)
Cooking Adventures 