This is a classic recipe without any weird ingredients. It’s a perfect soup to ladle into quart-size containers and leave on the doorsteps of loved ones who are either fighting an illness or just need a little rest and relaxation. I recommend delivering this soup with a loaf of homemade bread. Alternatively, consider adding rice or noodles just before serving.
Ingredients (Makes 1 big pot)
1 rotisserie chicken
2 quarts water
1 tablespoon butter
6 carrots, peeled and sliced 1/4 inch thick *SAVE PEELS!
3 celery ribs, leaves included, sliced 1/4 inch thick
1/2 large onion, peeled and diced *SAVE PEELS!
1 large potato, peeled and diced into 1/2 inch cubes
1 cup green beans, sliced into 1 inch pieces *SAVE TRIMMED ENDS!
1 cup firmly packed, sliced greens (such as spinach or chard)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Step 1) Pull apart rotisserie chicken. Shred meat into bite size pieces, cover, and refrigerate.
Step 2) Place bones and skin in a large pot along with carrot peels, onion peels, and green bean ends. Add 2 quarts of water and bring to a boil. Cover and simmer for one hour.
Step 3) In a second large pot, sauté onion in butter. After 5 minutes,
Step 4) Pour contents of pot through a strainer, catching the liquid in the second pot with the onion and butter. Voila! Free chicken broth! Discard strained bones, etc. and keep the broth.
Step 5) Add carrots, celery, beans, and potatoes to the pot of strained broth. Simmer over medium heat until potatoes are tender – check after 10 minutes. [Side note: using small pieces of potato instead of larger chunks will also help to thicken your soup a bit.]
Step 6) Add shredded chicken and sliced greens to the pot. Season with salt and pepper. Don’t get carried away with the salt… it’s easier to add more than it is to take it back! Heat through and serve with your favorite bread.