Rotisserie Chicken Soup
Who doesn’t love the rotisserie chickens from our favorite grocery store? They are delicious, perfectly cooked and oh so convenient for a weeknight dinner! When you’re finished carving it up, don’t throw away the bones that are left. Pop into a pot along with a few ingredients and you have a chicken soup in 1 hour that is full of flavor. This is my go-to soup recipe when my kids get sick, because homemade chicken soup always seems to help them get better faster!
Makes 8 servings.
Leftovers of 1 rotisserie chicken
16 cups water
2 cups chicken broth, low sodium*
2 tablespoons salt
2 tablespoons white sugar
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
6 carrots, peeled and chopped
4 ounces orzo OR other tiny pasta
2 handfuls fresh spinach leaves (about 3 cups)
2 green onions OR 2 sprigs of parsley
Discard any skin from the chicken. If there is any meat left, slice or pull it off and place in the pot along with the bones/carcass. Add water and chicken broth. Put on stove top over medium-high heat.
Add salt, sugar, black pepper, garlic and onion powders and stir. Let simmer for 30 minutes.
Add carrots and orzo pasta. Stir occasionally. After 20 minutes, add spinach and fresh herbs. Simmer soup for 10 more minutes. Ladle into bowls and serve with warm bread.
*If you use regular chicken broth, use less salt than 2 tablespoons.
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