This quick homemade chicken soup recipe uses a cooked rotisserie chicken to save time and effort. While quick and easy, this chicken soup still tastes like you were cooking all day! This great recipe was adapted from one by Susan Filson of Sticky, Gooey, Creamy, Chewy. Makes 8 Portions Quick Homemade Chicken Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
- 1 fully cooked rotisserie
- 3 carrots, trimmed, rinsed and scrubbed
- 3 ribs celery, trimmed and rinsed
- 1 onion, unpeeled and quartered
- 2 whole cloves
- 1/3 cup chopped parsley or dill sprigs
- 1 quart chicken broth
- water as needed
- 1 cup uncooked pastina or other small pasta
- salt and pepper to taste
Preparation:
Stud each clove in one onion quarter. In a large stock pot, add the whole chicken, carrots, celery, onions and parsley or dill. Add broth and water until chicken is just covered. Bring to a boil, then reduce and simmer, covered, for about 30 minutes.
Remove chicken and vegetables. Strain soup and return to pot. Add pastina to the soup and simmer about 8-10 minutes more, until pasta is tender.
Meanwhile, remove chicken meat from the carcass and slice the carrots and celery (and onions if desired - discard whole cloves). Add all back to the pot. Add salt and pepper to taste. Garnish with fresh parsley or dill, if desired. Serve hot.
Remove chicken and vegetables. Strain soup and return to pot. Add pastina to the soup and simmer about 8-10 minutes more, until pasta is tender.
Meanwhile, remove chicken meat from the carcass and slice the carrots and celery (and onions if desired - discard whole cloves). Add all back to the pot. Add salt and pepper to taste. Garnish with fresh parsley or dill, if desired. Serve hot.
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