THIS 1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!) preparation
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND
BISCUITS THE NEXT NIGHT!
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C.
REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF
2 medium carrots, cut into 1/4-inch-thick slices
Noodles, cooked separately or 1/2 cup long-grain rice, rinsed
meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib
and put in a 6- to 8-quart pot along with chicken bones and skin,
onion, thyme sprigs, and chicken broth/water. Simmer, partially covered,
While broth is simmering, shred about half of chicken meat
into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat,
reserving remaining meat for another use. Cut remaining 2 celery ribs
into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into
a large bowl, pressing hard on solids with back of a ladle and then
discarding them. Skim fat from surface of broth.
strained broth to pot, then add carrots, diced celery, and rice and
simmer, partially covered, stirring occasionally, until vegetables are
tender and rice is very soft, about 30 minutes. Stir in shredded chicken
and chopped parsley.
adapted from epicurious
1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)