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.
Calories 390, Protein 43g, Carbohydrates 30g, Fat 10g, Fibre 5g, Sodium 1460mg.
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.
Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.
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