Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.
Hearty chicken soupBy Chatelaine
This article has not been rated yet.
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.
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)
- 43 g,
- 30 g,
- 10 g,
- 5 g,
- 1460 mg.