Hearty chicken soup

By Chatelaine

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PREP TIME

20 min

TOTAL TIME

1 h

Serves

4

Photo: Erik Putz

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

Ingredients 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 Instructions 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.

FILED UNDER: Budget meals chicken recipes Easy dinners easy meals recipe content soups weeknight meals