Making Chicken Soup with Rotisserie Chicken?
I have homemade chicken stock in the freezer and just bought a rotisserie chicken the other night. Anyone have a good chicken soup recipe that doesn't require cooking the whole chicken at the same time?
I'd prefer one that doesn't have noodles or rice.
You can make a hearty kielbasa and cabbage soup with chicken stock. Dice kielbasa and stir in the bottom of your soup pot until there's some caramelization. Add onion and garlic and cook over medium heat until soft and golden. Turn heat to med-high, add stock and shredded cabbage (or bagged coleslaw mix) and a chopped apple (with or without skin). Simmer till cabbage and apple are tender. Options are to add caraway seed - maybe a tsp for 2 quarts of soup (I'm not a caraway fan but like it here), carrots,celery, noodles, rice. I almost always add wild rice - this takes longer to cook, so it goes in well before the cabbage and apple. Salt -if any - and pepper to taste.
This soup is just fine made with commercial chicken broth, because it has a lot of solids. My personal preference is to reserve the homemade stock for chicken-noodle soup or onion soup, where I want the gelatinous richness that commercial broth lacks.
I always save the carcasses from rotisserie chicken for stock, but add some raw leg quarters as well, to boost the gelatin and flavor. Another hint is to hack the raw bones into pieces, which allows the marrow to contribute added richness. Don't think this helps when the chicken is precooked.
I'm not exactly sure what you are looking for either, but if you already have great homemade stock, and the meat of the rotisserie chicken... this should be easy.
I would just sautee some diced onion, carrot, and celery in a tad of butter, until the onions are translucent. Some people like parsnips too.
Then pour in your homemade stock and simmer until the veggies are cooked (probably about 10-15 minutes). You might want to add a bay leaf or some dill or whatever seasonings you enjoy. I also sometimes put diced fresh tomato.
Then toss in cubed chunks of the rotisserie chicken and simmer a few minutes longer.
If you want to get some of the flavor of the rotisserie chicken (whatever seasonings it has) in there, after you reserve the meat, place the remainder of the carcass to simmer with your veggies. Then fish it out before you add back in the meat.
As with dockhl, I am not sure where you are going, either.
If your rot. chicken is not too herby, the carcass will make a nice broth for this or any future soup.
If you want to use part of the rot. chicken and the stock you have on hand. Just heat the stock, use any recipe you like, and add the diced chicken breast or thighs, the last 5 or ten minutes of cooking. That kind of soup could have barley cooked in the stock, or no starch at all, and you can add onions, leeks, celery, mushrooms, carrots, potatoes, green beans, tomatoes, mix and match whatever you have that looks good to you.
I am not entirely sure what your question is, but I often make a quick and very tasty chicken soup with rotisserie chicken and stock. You can make any type you like, use as much (or little ) of the chicken as you want. Make sure you get all of the juices in the soup, tho.
Here's a good one---you can leave out the noodles, if you want.
Rainy Day Chicken Soup
Yield: 4 Servings
2 dried porcini mushrooms
2 tbs butter
2 leeks; white part only, split and rinsed
1 medium carrot; diced
1 medium onion; diced
1 large celery ribs; diced
2 boned and skinned chicken breast halves
2 tbs flour
2 tbs dry white wine
4 c chicken stock
1 c sour cream
1 c fine egg noodles
salt and pepper to taste
Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over medium-high heat for 10 minutes.
Drain the mushrooms, pat them dry, and slice thinly. Set aside.
In a large saute pan, melt the margarine over low heat. Add the
leeks, carrots, onions, celery, and chicken breasts and stir gently.
Cover and cook over low heat for 5 minutes. Remove the cover, stir
the vegetables, turn the chicken and check for doneness. (The chicken
should be about 1/2 done.) Cover and cook another 5 minutes or until
the chicken is just done. Remove the chicken from the pan and set
aside to cool slightly. Sprinkle the flour over the vegetables and
juices. Stir to cook over low heat for 2 minutes. Slowly add the
white wine and 2 cups of broth. Stir and cook until bubbly and
thickened. Add the sour cream very slowly, and allow to cook gently
while you slice the chicken into thin bite-sized pieces. In a sauce
pan, bring the remaining 2 cups of broth to a boil and add noodles.
Cook 4 minutes or until almost done. Do not drain. Slowly add the
noodle mixture to the hot vegetables and sour cream mixture. Add the
chicken and the mushrooms; bring back to boiling. Serve immediately.