Perfectly Flavored Chicken Soup
This perfect chicken soup definitely answers that question of what comes first, the chicken. This rich soup is all about the pan juice slurry you get when you roast a chicken at home. I call it the original two-fer!
Ingredients
Instructions
Start by dicing up carrots and celery for the soup base.
Measure out 4 cups of roasted chicken meat and cut it into bite-sized pieces.
Measure out 4 cups of dried pasta.
Heat 2 teaspoons of olive oil in a pot and sauté the carrots and celery until they are tender.
Prepare the pan juice slurry by draining the pan juices from the roasted chicken and removing most of the lemon slices and fat. Puree the pan juices into a soup base.
Add the pan juice slurry to the sautéed vegetables and blend it together with the diced chicken.
Add 8 cups of chicken or vegetable broth (or water) to the pot, enough to completely cover the pasta.
While the pasta is cooking, stir frequently to prevent sticking.
Before the pasta is fully cooked, transfer the soup into containers for storage in the fridge or freezer.
To finish the soup for immediate consumption, continue cooking the pasta and add a generous amount of spinach. Stir until the spinach is wilted.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
