I love soups, especially during the winter months. Chicken soup is definitely a go to here in our house. I make it different ways depending on what I’ve got in the pantry. I also have one SUPER trick to share with you!
I love using rotisserie chicken, it’s economical and easy. One night I realized I had no stock in the pantry. Bummed out that I couldn’t make my soup it occurred to me that I could easily make my own with what was left of the chicken. I haven’t bought stock since.
Here’s how I did it. Once I’ve got all the meat off the chicken I put what’s left in 8 cups of water, add salt, pepper and chicken base. I boil it for a few minutes (10-15) or however long I have and strain it! I realize for the people who make stock this isn’t the old school way but it worked out really well and it had good flavor and one less item to buy! Yay!
- One rotisserie chicken, meat removed
- Two cloves of garlic
- Three carrots
- 8 cups of stock
- One can of great northern beans
- 1/2 cup of pastina
- Saute onion in olive oil until soft.
- Add garlic, saute for a minute or two.
- Add sliced carrots and do the same for a few minutes to soften.
- Add stock, rinsed beans cook for about 15 minutes.
- Add pastina, cook for two minutes.
- Add chicken until hot.
- Serve sprinkled with cheese.