You might remember yesterday (if you follow along on Insta especially) that I did a bit of cooking. And by bit I mean I photographed four recipes and cooked more than that so…yay. Food! I’m basically done cooking until Saturday.
For rizzle. We’re SUPER busy these days, so when we have a sunshiny day that I’m not running around the whole county I cook and photograph as much as I can so that 1. you have something to read while you pretend to work and 2. so that we have lunches and dinners that don’t come from fast food establishments.
Because B5210. We’re trying!
One of the things I made yesterday was this gorgeous chicken soup. I make it all the time, but this is a super fast version with the inclusion of a rotisserie chicken. We use the chicken to make our own stock to save money, too! Then we add roasted garlic and lemon zest and ALL THE FLAVOR HAPPENS.
The making of one’s own stock is what takes the longest here. If you don’t want to do that or don’t have time, sub boxed chicken stock and you’ll have soup in 30 minutes or so. Let’s make it!
You need a rotisserie chicken, some kind of short pasta (note the pictures later do NOT feature this shape of pasta. I had a minor brain fart), carrots, celery, garlic, lemon, onion, and kale. You can skip the kale if you want a super traditional chicken soup, and sometimes I use spinach, but I really do like the inclusion of SOME kind of dark leafy green. Your choice, though!
First, we’ll do the time consuming parts of this operation, which are roasting the garlic and making the chicken stock. Wrap the garlic in tin foil and roast it at 425F for 30-45 minutes until it’s super soft and fragrant. HINT – you can do this with a bunch of garlic all at once and just keep the heads individually wrapped in the tin foil you used to roast them in the fridge until you want something with roasted garlic. Easy!
Then, use your fingers to separate the chicken into two piles: one of skin, fat, and bones, and one of the meat. Place the non-meat pile in a large pot with water. I added some onion bits and parsley stems because they were around – like I do when I make veggie stock, but you can TOTALLY make stock with just the chicken parts and water. You’ll want enough stock to fill the pot at least halfway later on. Cover the pot, turn the heat to high to bring the mixture to a boil, then reduce it to medium to simmer for 30 – 45 minutes, depending on how long you have.
So then the garlic is roasting and the stock is … making itself. Or something. Go take a shower. I haven’t done that yet today! Or yesterday! I’m officially the stinky kid. When you’re ready to make the soup, finely chop the carrots.
When the stock is done, set a strainer over a large bowl and strain the stock, then place the same pot back on the burner over medium heat. Add the carrots, celery, and onions to the pot with a sprinkle of salt and a drizzle of olive oil.
Pour in 6 cups of the chicken stock, and reserve any extra – if you don’t use it now you can use it for other things later! Now, cut the roasted garlic head in half and squish it directly into the soup so that it can dissolve as the soup simmers.
When the soup has simmered and the veggies are very tender, taste the broth and add salt and pepper if you’d like. Then, add the kale and the chicken, torn into chunks, to the soup. If you’d like, add some more broth to the soup to increase the quantity.
Now, to serve, I place a teensy bit of pasta in a bowl and then ladle the veg/stock/chicken mixture right over top. I store the soup and the pasta separately so that the pasta doesn’t get grody if I don’t eat the soup right away.
I also put a lemon on top of this particular soup because then people will know that it tastes like lemon and also because lemons are pretty. But, Bobby Flay says to never garnish with anything you can’t eat, so I guess that makes me a candidate for Worst Cooks in America. Tell me you watch that show!
Here’s your soup, guys! It’s so great to have around for fast dinners and lunches, and it’s healthy and delicious so….what more do you need? The garlic flavor is just RIDICULOUS in this – roasted garlic is so mild and sweet and almost smoky – you’ll adore it.
Make this – promise it won’t let you down.
- 1 whole rotisserie chicken, skin and bones separated from the flesh
- 1 head garlic
- 1 lemon
- 1 tablespoon olive oil
- 3 medium carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 medium onion, finely chopped
- salt and pepper, to taste
- 4 cups chopped kale
- 6 ounces short-cut pasta, cooked to al dente per package directions
- Add the bones and skin of the chicken to a large pot and cover with water. Cover, and bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- Meanwhile, wrap the garlic in a small piece of tin foil and roast the garlic at 425F for 45 minutes until fragrant.
- When the stock is done simmering, place a strainer over a large bowl and drain the stock. Return the soup pot to the burner over medium heat and add the olive oil, onion, carrot, and celery with a sprinkle of salt. Cook the veggies for 5-7 minutes until slightly tender, then zest the lemon directly over the pot. Cut the roasted garlic in half and squish the cloves into the pot, then add 6 cups of the chicken stock.
- Cover the pot and return to a simmer. Allow the soup to simmer for 15 minutes, then add the kale and shredded reserved chicken to the pot. Squeeze in the juice from 1/2 of the lemon. Taste the soup, and add salt and pepper to your taste, or more lemon juice if you'd like. To increase the amount of soup, add extra broth if you'd like.
- Let the kale and chicken heat through for 5 more minutes, then serve the soup. To serve, add a bit of the pasta to a bowl, and ladle the broth mixture over it. Serve with additional lemons, if desired.
- Reserve any extra stock and use it for another meal! It can be kept in the fridge for up to a week or the freezer indefinitely.
- Gluten free if you omit the pasta!