Rotisserie Chicken Soup


The weather is getting colder and I’m painting less. It’s bittersweet as I’m focusing on a new hobby/nemesis – cooking. It’s been dreary and wet all day, perfect for soup.
I like easy, so of course I love rotisserie chicken, it’s cooked perfectly and ready to go at your grocery store for around five bucks. Can’t beat that!
Start by putting a big ol’ pot o’ water on the stove and bring to a boil. Add a couple of bay leaves and 2-3 cloves of chopped garlic. As its boiling, clean the meat from your chicken, set aside and throw all of the skin and bones and gross slimy mess into the pot. It’s much easier to debone a fresh and hot rotisserie chicken.Then sit back and read a book while it boils for about 45 minutes. Add some water if it gets low.

Bam! You just made chicken stock! Aren’t you proud of yourself? I know I was!
Now run the stock through a fine sieve to discard all of the grossness then return the pot full of the now-not-gross stock to the stove. At this point you can freeze the stock to use for later. Now add your chicken meat, a tablespoon of italian seasoning, salt and pepper and some frozen vegetables. I used ‘Pictsweet’ frozen soup vegetables. bring back to a boil then simmer for 10-15 minutes.

20131107-084551.jpg There you have it! Easy-peasy homemade chicken soup! It’s even better the next day!
1 rotisserie chicken
2-3 garlic cloves, chopped
2 bay leaves
2 cups frozen vegetables of your choice
1T Italian seasoning
Salt and pepper to taste