A photograph of Rob Allison, who makes this easy chicken soup from rotisserie chickens.


I like to use all the 5-6 dollars I pay for a rotisserie chicken at the Costco, Sam's Club or local grocery store. You may use half for dinner the first night, then pull the remaining meat from the bird and store it, the bones and the carcas (I like to store 2-3 chickens and the left-over meat). The next day, place the bones in a large stockpot. Cover with cold water and add 3-5 carrots, cut into thirds, 3-5 stalks of celery, cut into thirds, 2-3 large onions, cut in half, 10-25 cloves of garlic (or to taste!), 10-25 black peppercorns and a small handful of kosher salt (about 1-3 T.). Bring just to the boil, reduce heat to a simmer and cook 1-4 hours (this depends on how rich you like your broth. I'll cook mine the full 4 hours or til all the goodness is gone from the vegetables). Skim any scum that comes to the top while cooking. Strain through a very fine strainer or add cheesecloth to the inside of your strainer and discard the bones vegetables and peppercorns. Add the shredded chicken and any or all of the following: sliced carrots, sliced celery, sliced garlic, torn spinach or kale, diced tomatoes, a can of rinsed and drained beans and/or your favorite pasta. Cook through and serve. You can serve as-is or garnish with good Italian Parmesan cheese and garlic croutons.
Rob Allison

Note: I use this then I cook whole chickens, and turkey too. I'll also save the used bones and left-over meat from when I cook wings, legs breasts, etc. and wrap them in plastic wrap and freeze them til I have enough to make the soup. You can freeze the scraps left-over from cutting up onion, carrot and celery too. You can freeze containers of the broth to use within 3 months for other soups or recipes calling for chicken stock or broth.

Easy Chicken Soup recipe from the December, 2007, Menu Minder, Issue 290.

You may like to try these other Soup recipes below: