The next time you buy a rotisserie chicken at your local market, make sure to save the skin and the bones to make this delicious soup, made with homemade stock. One small bulb of fennel, a couple of carrots, and a few spices and seasonings are all it takes to make this comforting budget-friendly meal. Add a grilled cheese sandwich on the side, and dinner is served.

While this soup might not look or sound like much, let me assure you that it is a bowl of absolute deliciousness you simply need to try. In this day and age, so many of us are searching for no-waste recipes that allow us to use ingredients to their fullest potential. And this recipe, which is made with homemade stock from a store-bought rotisserie chicken and both the bulb and the fronds of one small fennel bulb, is a soup that definitely puts its ingredients to good use. Not only will you have a bowl of soup that is an absolute delight to eat, but you’ll also feel good knowing that you avoided unnecessary kitchen waste. In my book, that’s a win-win.

Ingredients:

Homemade Stock:

• 1 Rotisserie Chicken Carcass
• 12 Cups Cold Water

Soup:

• 6 Cups Homemade Stock
• 3 Carrots, Peeled & Diced
• 1 Small Fennel Bulb
• 1 Teaspoon Hot Sauce
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves

Directions:

Homemade Stock:

1. In a large pot, cover the chicken carcass with cold water. Bring to a rolling boil over high heat and then reduce the heat to medium-low and cook for 1 hour.
2. Cool for 30 minutes, strain, and then discard the bones and skin.

Soup:

1. Place the homemade stock and carrots into a large pot over high heat. Bring to a rolling boil.
2. Slice and finely dice the white and pale green section of the fennel bulb. Save the fennel fronds for garnish.
3. Add the finely diced fennel to the pot along with the hot sauce, salt, fennel seeds, onion powder, black pepper, and bay leaves.
4. Cover the soup and cook for 1 hour.
5. Remove and discard the bay leaves.
6. Blend the soup with an immersion blender or blend it in small batches in a traditional blender.
7. Serve garnished with the reserved fennel fronds.

Suggestions:

• When making stock, I boil both the bones and skin of the chicken. I just throw everything into the pot. Breaking everything apart, also ensures that all of the chicken is covered with water. You should end up with at least 6 cups of stock.
• If you make the stock ahead of time and refrigerate it, you can use a spoon to scrape off any congealed fat and discard it. There shouldn’t be a large amount of it though, so this step isn’t absolutely necessary.
• I used fairly large-sized carrots in this recipe. If your carrots are smaller, use four instead of three.
• If using a traditional blender, make sure to blend this soup in several batches, so that it does not explode.

Improvements:

• Garnish this soup with a little bit of freshly shredded cheese.
• Stir a spoonful of sour cream into each bowl of soup before serving.
• Serve this soup topped with homemade garlic and herb croutons.
• Before serving, sprinkle a few finely diced pecans on top of the soup.
• CLICK HERE to check out our other delicious past soup, chili, stew, and chowder recipes.

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Yum

Carrot & Fennel Soup with Homemade Stock

Ingredients:

Homemade Stock:
• 1 Rotisserie Chicken Carcass
• 12 Cups Cold Water
Soup:
• 6 Cups Homemade Stock
• 3 Carrots, Peeled & Diced
• 1 Small Fennel Bulb
• 1 Teaspoon Hot Sauce
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves

Directions:

Homemade Stock:
1. In a large pot, cover the chicken carcass with cold water. Bring to a rolling boil over high heat and then reduce the heat to medium-low and cook for 1 hour.
2. Cool for 30 minutes, strain, and then discard the bones and skin.
Soup:
3. Place the homemade stock and carrots into a large pot over high heat. Bring to a rolling boil.
4. Slice and finely dice the white and pale green section of the fennel bulb. Save the fennel fronds for garnish.
5. Add the finely diced fennel to the pot along with the hot sauce, salt, fennel seeds, onion powder, black pepper, and bay leaves.
6. Cover the soup and cook for 1 hour.
7. Remove and discard the bay leaves.
8. Blend the soup with an immersion blender or blend it in small batches in a traditional blender.
9. Serve garnished with the reserved fennel fronds.

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