Comforting chicken soup, made from homemade broth. Perfect for this cold winter season.
Since going “paleo” I’ve started paying attention to using all parts of food, or at least trying to. Case in point, every time we eat a rotisserie chicken I’ve started using the bones and extra meat to make chicken broth, which then I turn into this delicious chicken soup. I bet, in total, this soup costs somewhere around $2.00 to make about 6-8 servings (when you consider we already ate the chicken for a different meal). You can’t buy the broth alone that inexpensively, and the taste is a kajillion times better than the stuff in the carton or can.
I have to admit this soup is some serious comfort food! I love it after a long Monday and you can’t bear the thought of spending an hour drumming up dinner. It’s just the right thing when you’re not feeling well. My mother-in-law made this for me when I broke my hand a few years ago, and had to have surgery. It was exactly what I needed.
When I make the broth I usually divide it into 1 cup servings and freeze the servings individually for future use. This is so convenient for recipes. This also means I have delicious broth ready to go when I want to make soup in a hurry. Once the broth is made the soup takes only 15 minutes from start to finish.
Enjoy and stay warm ~Tiffany
- For the broth
- Bones from 1 rotisserie chicken
- 1 yellow onion
- 2-3 carrots
- 2-3 stalks of celery
- For the soup
- 1 T olive oil
- 1 yellow onion, finely chopped
- 1 garlic clove, pressed
- 3 carrots, finely chopped
- 3 stalks of celery, finely chopped
- 8 C chicken broth (about)
- 1 C rotisserie chicken
- 1 T dried basil
- 1 t dried oregano
- For the broth put bones from rotisserie chicken into a crock pot.
- Loosely chop onion, carrots and celery and add them to the pot.
- Season with pepper, dried oregano and thyme to taste. Do not season with salt, as it will inhibit nutrients from leaving the bones.
- Add enough water to the pot to completely cover its contents by about 1 inch of water.
- Cook on low for at least 12 hours.
- When finished cooking strain broth to remove bones, vegetables etc.
- Season with salt and pepper to taste.
- Portion into freezer bags or storage containers and freeze for future use.
- For the soup
- In a large soup pot warm oil over medium-high heat. Stir in onion and cook until translucent.
- Add garlic and cook until fragrant, about 1 min.
- Stir in carrots and celery and allow to cook for about 5 minutes.
- Pour in broth, scraping the bottom of the pan to release any flavor that may have stuck to the pan. If broth is frozen, stir occasionally until broth has completely melted.
- Add in chicken and seasonings to taste.
- Serve while hot and enjoy!