Author: nocrumbsleftPrep Time: 10 minCook Time: 25 minTotal Time: 35 minYield: 4 servings
This recipe has one of my favorite hacks: use a grocery store rotisserie chicken to make this a super simple dish!
PULL the chicken meat off the bone, reserving the bones and the skin. Then separate the meat into two groups — 1) the best of the meat to add back into the soup at the end and 2) the less enticing, not so pretty pieces to cook in the broth with the bones and skin. Pull the nicer meat into pieces about the size of your pinky.
HEAT the olive oil in a large pot over medium high heat. Add the not so pretty chicken pieces, skin, and bones, and cook, stirring, for 3 minutes.
ADD ½ tsp of the salt and 5 cups of water, then stir to combine.
ADD the halved carrot, celery, and garlic and bring to a boil.
TURN the heat to low and gently simmer for 15 minutes.
STRAIN the broth and discard the solids.
MELT the clarified butter in a small sauté pan over medium high heat. Add the sliced carrot and ¼ tsp of salt. Cook, stirring, until just tender, 3-4 minutes.
BOIL water in a medium sized pot with 2 tsps of the salt.
PREPARE a large bowl of ice water.
BLANCH the green beans in the boiling water for 5 minutes. Drain the beans and immediately plunge them into the ice water. Drain and set aside.
WARM the broth over medium heat. Add the shredded chicken, green beans, and carrots (with any pan juices).
SEASON with the remaining ½ tsp salt, pepper.
STIR in the reserved rotisserie juices.
SERVE garnished with fresh parsley.
If you want your soup to go the extra mile, feel free to add some chicken stock. It will add even more delicious flavor.
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|Serving Size: 1 (619g)|
|Recipe Makes: 1|
|Calories from Fat: 816 (54%)|
|Amt Per Serving||% DV|
|Total Fat 90.7g||121 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 533.9mg||164 %|
|Sodium 4743.3mg||164 %|
|Potassium 1335.3mg||35 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 163.3g||233 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1512
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