My Secret Ingredient to the Most Flavorful Chicken Soup

Dear Saturdays Rotisserie Chicken Soup

More than ever now, I crave days when I can wake up with nothing on my agenda, brew a cup of coffee, cozy up with a book in a cabin surrounded by trees (not people), and then make soup at a snail’s pace (ideally with a glass of red wine in hand). This is my go-to chicken noodle soup recipe. It’s the one I turn to whenever someone is sick or I have a half-eaten roast chicken on hand.

I’m sure that there’s nothing novel about this recipe. But I wanted to share that even if the carcass of your chicken looks like it was picked apart by vultures, every single scrap (even down to the skin!) is still good and valuable in contributing flavors to a rich and savory broth. After simmering for an hour and a half, the chicken will completely fall apart. Be sure to keep an eye out for the bones, but leave in every last golden piece of collagen, meat, and skin.

Dear Saturdays Rotisserie Chicken Soup

Recycled Rotisserie Chicken Noodle Soup Recipe

This ultra cozy soup uses up every last piece of a rotisserie chicken.

Ingredients

  • 2 tablespoons olive oil

  • 2 carrots, peeled and diced

  • 2 russet potatoes, diced

  • 1 yellow onion, diced

  • Kosher salt

  • 4 cloves garlic, minced

  • 3 sprigs fresh oregano

  • 1 tablespoon Chicken Better Than Bouillon

  • 1 leftover rotisserie chicken

  • 8 cups water

  • Freshly ground black pepper

  • 1 pound dried pasta, such as rigatoni

  • Freshly chopped parsley, cilantro, and/or green onions

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium high heat. Add carrots, potatoes, and onion and season with salt. Cook until the vegetables have started to soften, 5 to 6 minutes. Add garlic, oregano, and chicken bouillon and sauté for another 2 minutes.

  2. Gently place chicken into the center of the pot, pour in 8 cups of water, and bring up to a rolling boil for 10 minutes. Cover the pot with its lid, bring the soup down to medium-low heat, and simmer for 45 minutes.

  3. Bring another large pot of salted water to a boil. Add a tablespoon of olive oil with the pasta and cook according to the package directions until al dente. Drain and set aside.

  4. After 45 minutes, remove the chicken from the pot and place on a dish to cool off. Separate as much meat off the bones, then place the meat back into the pot and discard the bones.

  5. Taste and season with salt and pepper as needed. If the soup needs a deeper flavor, continue to simmer for an additional 15 to 20 minutes.

  6. To serve, divide pasta between bowls then ladle over the vegetables, chicken, then the broth. Sprinkle with chopped herbs.

This article was originally published on Dear Saturdays and has been republished here with permission. Dear Saturdays is a member of The Co-Op at Apartment Therapy Media, a collection of partner publishers.