We did not follow a specific recipe this time, but we threw this together following our instincts. We used ½ a rotisserie chicken, from which we separated the meat from the carcass, loose bones, and skin. First, dice 2 to 3 celery stalks, 1 large carrot, and 1 medium onion. Second, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a medium sized Dutch oven, then add the chopped celery, carrot, and onion. Saute until fragrant, then add the chicken carcass, bones, and skin. Saute for a few mins to brown the chicken parts, then add 10 cups chicken broth (we used 8 cups unsalted and 2 cups Better than Bouillon chicken broth). Add 2 large bay leaves and about ¼ bunch parsley sprigs. Season soup with 2 tsp black pepper, ½ tsp garlic powder, and ½ tsp cumin. Bring to a boil, then reduce to a simmer, cover, and cook for about 30 mins. Third, remove and discard the carcass, bones, skin, bay leaves, and parsley sprigs. Fourth, add 4 oz (¼ lb) small pasta (we used ditalini) and let cook for 5 mins. Add the rotisserie chicken meat and let the soup simmer for 6-7 more mins. Season to taste with salt as needed. (Oct. 2020)
Variation 1: For chicken rice soup, we substituted the pasta for 1 cup uncooked long grain rice, which we added towards the end and simmered (covered) for 15 mins. We used 10 cups chicken broth, made from Better Than Bouillon chicken flavor. (Nov. 2020)
Cooking Adventures 