1 Chicken = 3 Soups

Finally!!  Soup weather has hit Arizona!!  I realize that, for many of you, soup weather has been around for awhile.  But last week we were still in the 90’s.

Yuck.

But – it’s finally cooled down to where warm soup sounds wonderful.

So…I thought I’d show you how I take 1 simple rotisserie chicken to make 3 delicious soups!

I’m lazy & I buy the rotisserie chicken from the grocery store.  If you’re more motivated you can roast the chicken yourself. :0)

Step 1

Remove the meat from the bones

**Just a note: this step is much easier while the chicken is still warm.  You can do it later, after it’s cold, but I do it as soon as my other groceries are put away.

I think the container that the chicken comes in works perfectly for this…

I leave the meat in pretty good sized chunks, because that’s how I like it in my soup.

Cover the meat & refrigerate for later, leave the carcass out for step 2.

Step 2

Place the carcass (the bones, the skin, the juices…) in a  large stock pot and fill the pot with water.

Bring to a boil and then reduce to med/low and let it simmer for at least 30 minutes.  The longer you leave it, the more concentrated your stock will be.  I try to give it an hour.

**Note: a lot of people will add celery, carrots, onions, etc at this point to give the stock more flavor, but since I’m using them in soups later, I just use the carcass.

Step 3

Pour the stock through a strainer into a bowl large enough to hold the liquid.

Discard the bones.

Step 4

Pour the stock into individual containers and refrigerate for up to 1 week.

Now you have your stock made, let’s talk about the soup.

Soup #1: Chicken Noodle Soup

I always make this soup first, since I’ve got the chicken all ready to go.

I usually just leave enough stock for this soup in the pan (about 1 quart) from making the stock.

Since it simmered for so long, it’s pretty concentrated, so I’ll add water (about 64 oz) & salt to taste.

Crank the stove up to high to get it boiling again.

Then I add my chicken I removed from the bones.  Like I said, I like to leave it in good sized chunks.

Add 1/4 tsp. red pepper flakes (more if you like things spicy)

& this (my favorite seasoning)

You can get it at Costco.  I use it A LOT!!  So – I throw in about 1/3 cup of this.  This soup is good without it, but better with it. :0)

If you can’t get it from Costco, just throw in 2 Tbsp. Italian seasoning.  But trust me, the Costco seasoning is better!!  Get it if you can!!

Then I roughly chop:

1 large russet potato (skins on)

2 large carrots

1 onion

and throw them all into the food processor.  I use the Ninja.  I love it.

Give it a few pulses until it looks like this:

As you can see, the pieces aren’t uniform.  But I like that.  And this is a heck of a lot faster than dicing all of these veggies.

The celery, however, I do chop by hand.  Leaves and all.  I think they add flavor and are visually pretty in the soup!

Toss it all in the pot, cover, & let it simmer for at least 10 minutes and then add Ditalini pasta.  I use about 1 cup.  You can add more or less (or none if you want low carb)

Let cook until pasta is soft (about 12 minutes).

Top with shredded parmesan & serve warm.

You can get the printable recipe by clicking on the image.

Soup #2:  Butternut Squash & Carrot Soup w/ Bacon “croutons”

I love butternut squash.  {That’s pretty apparent from my choice of dessert at our last Bake Group.} So I LOVED LOVED LOVED LOVED LOVED (do you get it?) this soup!  I ate all of the leftovers myself.  I’ve had butternut squash soup before, but I think it may have been the granny smith apple & the bacon in this one that won me over.  I just loved it. (oh yeah, I said it, LOVED!!)

I found this recipe in the Williams Sonoma catalogue & made the following changes:

Change 1: Instead of Pork Belly, I used bacon.

Change 2: Instead of their Chicken Stock Concentrate, I used the stock we made a the beginning of the post.  (Again, it is pretty concentrated, so add about 64 oz. water & salt to taste.)

Change 3: I gave it a dash of chipotle pepper in each dish on top of the bacon.

Here are some pictures of the process:

The Roasted Butternut Squash & Carrots

 

Caramelizing the apples & onions

 

 

The bacon “croutons”

You really have GOT to try this one!!

Soup #3: Zuppa Toscana (Tuscan Potato Soup)

I love this soup at Olive Garden.  So – I went on a quest to find the recipe.  This one is the closest I’ve found.

A few notes:

**Just use the stock we made above instead of the chicken broth.

**Add in the Kirkland Seasoning I mentioned earlier, if you’ve got it

**Make SURE to use the ground mustard & the fennel seed.  He says optional, but it’s not. It makes the soup.

What are your favorite soups?  Come on people, I want to hear from you!!! ;0)

Enjoy!

**Erin


9 thoughts on “1 Chicken = 3 Soups

  1. Come cook for me! Seriously.

    And, I’ve been meaning to do a soup post also :). I don’t do chicken noodle, I do chicken over mashed potatoes. It’s yummy. And the soup recipe has completely different spices than yours. I think I’ll still post about it. The girl loves it. We had it last night and she had two bowls full and wanted more but it was all gone. She said, “did you see how good I did? It’s because I love your soup you made.” Aww.

  2. Those sound delish! If I buy one of those chickens….I always throw the carcass away, you are brilliant. Thanks for teaching me to be more resourceful! I just bought a bunch of chicken stock at Fry’s today on sale (LOL) shameful
    Bryan’s been begging me for years to find the zuppa Tuscana soup recipe! We met at Olive Garden for lunch just this week and he ordered it and mentioned it AGAIN. Thanks for finding it for him! You are wonderful.

    • Awww…thanks Karin. So sweet! It really was the best one – I’ve tried a few!! Just make sure to use all of the things he says are optional. And when I’m feeling lazy – I just use the bacon pieces you can get at Sams Club and throw them in when I’m cooking the onions. They work great and it’s one less step!! Plus, I just hate the mess that bacon makes. ha ha.

    • Thanks for the link!!! I’m super excited to try it! I love soup!! I’ve always had tunnel vision at Olive Garden and have only had their Zuppa Toscana. So excited to try this!
      Definitely try the Butternut Squash one. It’s my new favorite. Unfortunately, my husband says it looks like baby food and won’t eat it :0( My friend suggested leaving some of the squash and carrots chunky to avoid the baby food texture. I loved it though. So smooth. ;0)

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