By now, most of you realize, that even though my darling cat Brenna, drives me closer and closer to insanity on most days, I tend to spoil her rotten, especially now that she’s getting older. At fifteen years old, she’s not quite the same kitty that she once was. Sure, she has her moments when she tears through the house like the ghost of a rabid beaver is chasing her while blaring a tuba, but there are other days when she slowly makes her way up the stairs as if she’s in serious need of a hip replacement. I get it. I totally feel like that some days too.
Anyway, since my sweet and often psychotic Brenna doesn’t actually eat store-bought kitty treats, the only special nibble I can tempt her with on a normal basis is rotisserie chicken from my local market. Now, keep in mind, when I give her this chicken, it’s about the size of my pinky finger and I shred it into tiny little bits so she doesn’t choke to death as she gobbles it down with reckless abandon. I also make sure to give her the white meat from the inner part of the breast, where there is less likely to be any spice that she might take offense to.
The above description of me feeding rotisserie chicken to my cat, as a way of preventing her from plotting my murder, on days when she has nothing better to think about, was to show you that even though I buy the chicken for Brenna, B.O.B. Bob and I end up eating some of the leftover chicken as well. There’s never a ton of chicken to work with, so I’ve found it most wise to use the leftovers to either make a little bit of chicken salad or to use them to make soup. Boiling down the chicken bones is always a must as well. Hey, it’s basically free chicken broth. Not such a bad reward for spoiling the crazy cat.
Ingredients:
- Rotisserie Chicken Bones
- Cold Water
- 1 Cup Rotisserie Chicken, Chopped
- 3 Large Carrots, Peeled & Chopped
- 3 Ribs Celery, Chopped
- 1 Tablespoon Honey
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Herbes de Provence
- 1 Teaspoon Hot Sauce
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/2 Cup Dried Pasta
Directions:
- Place the rotisserie chicken bones in a large stockpot and cover with cold water by 2-inches. Bring to a boil over high heat. Reduce heat to medium-high and boil for an additional 30 minutes.
- Strain the bones out of the liquid, discarding the bones and keeping the broth. Strain again to ensure that you have not left any bones behind.
- Place all of the ingredients, except for the pasta, into the broth. Return to medium heat and cook for 20 minutes.
- Add the pasta and cook 10 to 20 minutes, or until the pasta is done to your likeness.
Suggestions:
- When you return home from the market with a rotisserie chicken, take all of the meat off of the bones at once. This is much easier to do when the chicken is still warm. This is also a great time to make the chicken broth as well.
- Make sure to chop the vegetables and chicken into tiny bite-size pieces.
- I like using a very small-sized type of pasta in this soup. Nothing too big. However, you can use whichever variety or size of pasta you choose.
- I didn’t go too crazy with the salt in this recipe. I find it’s always better to add salt right before serving if it is needed.
Improvement:
- This soup freezes particularly well. Eat some the day you make it and save any leftovers for a later date. It’s the perfect meal to have on hand when you’re feeling under the weather.
- Use frozen chopped vegetables in this soup to save time. You can use chopped carrots, onion, celery, green beans, corn, peas, or any combination of vegetables you choose.
- Before serving, garnish this soup with fresh herbs if you have any on hand.
Ingredients:
- Rotisserie Chicken Bones
- Cold Water
- 1 Cup Rotisserie Chicken, Chopped
- 3 Large Carrots, Peeled & Chopped
- 3 Ribs Celery, Chopped
- 1 Tablespoon Honey
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Herbes de Provence
- 1 Teaspoon Hot Sauce
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/2 Cup Dried Pasta
Directions:
- Place the rotisserie chicken bones in a large stockpot and cover with cold water by 2-inches. Bring to a boil over high heat. Reduce heat to medium-high and boil for an additional 30 minutes.
- Strain the bones out of the liquid, discarding the bones and keeping the broth. Strain again to ensure that you have not left any bones behind.
- Place all of the ingredients, except for the pasta, into the broth. Return to medium heat and cook for 20 minutes.
- Add the pasta and cook 10 to 20 minutes, or until the pasta is done to your likeness.
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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.
This month’s “Soup from Leftovers” themed Soup Saturday Swappers event is being hosted by Karen of Karen’s Kitchen Stories. Make sure to check out all of the other great soup recipes below.
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