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Sick kind of day soup

I created this soup with little thought in mind. It was just getting rid of some leftover rotisserie chicken I bought the day before. I usually use raw chicken to make soups, but that day I figured this would work just as well and moreover, it will take half the time required.

This soup is not your typical Caribbean heavy broth soup that you will find, but this is more a lighter version. I have two versions of making this soup. One I must say is the fast way one requires some time. I do not eat this soup because I am a vegetarian but still prepares it for my family with love.

Hey, sissy Norma, you have been asking for this recipe so here goes! 😉

Ingredients

1 whole rotisserie chicken (cut into small pieces)

5 cups water or store-bought chicken broth

3 carrots peeled and diced

6 Yukon potatoes peeled and diced

1 cup elbow pasta (optional)

1 onion quartered  or onion and garlic powder (optional)

1 red bell pepper quartered (optional)

Salt and Pepper to taste

Directions – Option 1

Not the fastest option but certainly my favorite, I say this because nothing goes to waste from that whole chicken with this option.

  1. Boil 6 cups of water*
  2. Add the rotisserie chicken pieces (use the entire chicken ), quartered bell pepper and onion
  3. Bring to a medium boil; this should be about 20-30 minutes
  4. Once boiled, turn off the stove and let sit for another 25-30 minutes until it is cooled. You may do the above steps the day before to make things a bit easier
  5. After cool enough to touch, remove the pieces of onions and peppers (optional) and all the bones. Be careful!
  6.  Return to medium heat add diced carrots, potatoes, elbows pasta** (optional),  seasoning – salt and pepper (optional)
  7. When the carrots are soft, it is ready to serve.
  8. Enjoy!

*In this option, I prefer to use water because you are using the entire chicken which has the flavor you will need.

**The pasta can make your broth a bit thick so be mindful how much pasta you add, sometimes I even leave it out. More carbs which my family do not need 🙂

Cold day or just any kind of day soup

Directions – Option 2

This option is considered my easy option.

  1. Cut the rotisserie chicken* in pieces exclude all bones.
  2. Place 5 cups of water or store-bought chicken broth to boil, add  the rotisserie chicken pieces lower the heat, cover the pot and bring to a second boil for approximately 20-25 minutes
  3. Add your diced carrots followed by potatoes and let cook until almost soft
  4. Add more water or store-bought chicken broth if necessary
  5. Cook potatoes and carrots on a low heat
  6. Add onion powder, garlic powder, and salt if needed for flavor.
  7. Lastly add your elbow pasta** (optional, see note option 1)  and let simmer.

*You have some leftover white meat from the rotisserie chicken you bought so it would be easy to make this soup.  I recommend using chicken broth or stock here but certainly; water will work, you would need to add seasoning for taste.

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