Hearty chicken soup

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20 min


1 h



Hearty chicken soup

Photo: Erik Putz

Use store-bought rotisserie chicken for an easy soup that's packed with protein and full of flavour.


  • 1 rotisserie chicken , meat removed and carcass reserved
  • 4 small multicoloured carrots , peel removed and reserved
  • 2 celery stalks , ends trimmed and reserved
  • 1 small leek , trimmed and dark green portion reserved
  • 1/2 cup chopped parsley , stems reserved whole
  • 1-in. knob of ginger , peel removed and reserved (optional)
  • 1/2 tsp salt
  • 1 900-mL carton store-bought chicken broth
  • 1/2 cup small pasta , such as stelline or pearl couscous
  • 2 cups baby spinach


  • Combine chicken carcass with carrot peel, celery ends, dark green leeks, parsley stems, ginger peel,
    if using, and salt in a large pot.
  • Add enough water to cover chicken, about 6 cups. Set over medium-high. Boil, stirring occasionally,
    for 30 min.
  • Meanwhile, cut carrots into ¼-in. diagonal slices. Cut celery and white and light green portion of leek into 1/2-in. slices. Mince ginger. Shred chicken with two forks.
  • Strain broth through a sieve into a large measuring cup or bowl with a spout, discarding solids. Return homemade broth to pot, along with store-bought broth, and heat to medium-high. Bring to a boil. Add pasta, carrots, celery, leek and ginger. Boil until pasta and vegetables are tender, about 10 min.
  • Stir in spinach, chicken and parsley until warmed through, 1 to 2 min. Season with pepper.

Kitchen tip

Running late? Use two 900-mL cartons of store-bought broth instead of making your own. You can freeze the carcass in a zip-top bag and make the broth another day. It’s perfect for soup, risotto or chili.

Nutrition (per serving)

  • Calories
  • 390,
  • Protein
  • 43 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1460 mg.

Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.