We had about 5 lb of a 7.5 lb roast chicken leftover, so we made rotisserie chicken noodle soup, version 1: http://piglettedc.tumblr.com/post/172108547131/rotisserie-chicken-noodle-soup-version-1-this Our modifications: first, to prepare the chicken, we removed the flesh from the carcass, and we added the skin, bones, and cartilage to a large Dutch oven. To season the stock, we omitted the cloves but added a onion (peeled and rough-cut), celery stalk (rough-cut), carrot (peeled and rough-cut), 2 bay leaves, 1 Tbsp freshly ground pepper (instead of peppercorns, which we find hard to strain), and ¼ cup each fresh parsley and frozen dill stems (we saved the fronds for later). For liquid, we added 12 cups water and 8 cups (2 quarts) unsalted chicken broth. We brought to a boil and then covered and simmered the stock for 1 hour. Second, after straining out the solids from the stock using a handheld strainer, we added ½ lb uncooked gemelli pasta along with the roast chicken meat, diced celery stalk, a peeled and diced carrot, and 2 small peeled and diced Yukon potatoes (about ½ lb) to the strained stock. We simmered for an additional 20 mins and then added 2 Tbsp dill fronds towards the end of cooking. Finding the broth a bit flat, we seasoned to taste with salt, black pepper, 1 tsp Better Than Bouillon chicken seasoning, garlic powder, and onion powder. (Nov. 2018)
Cooking Adventures 