Family Time Calendar: Get Cooking - iVillage

This is so much better than canned soup and faster to make than grandma's -- unless grandma made it from a can, of course. Using a ready-cooked rotisserie chicken allows you to make a meal out of the chicken before using it for soup. We often find ourselves with a half-eaten rotisserie chicken, and that's perfect for making soup. As for the rest of the ingredients, use what you have around and feel free to improvise. Your kids will have fun plopping things into the pot of water. And while the soup is cooking away, take some time to read Stone Soup and Chicken Soup with Rice.

What you'll need:
Rotisserie chicken
Peeled baby carrots
Fresh vegetables of your choice (fennel, celery, onions)
5 scallions
2-3 smashed, peeled cloves of garlic
A branch or two fresh thyme (if you have it)
Small pasta (elbows, fusilli, alphabet letters)
1/2 bag prewashed spinach
Salt to taste

What you'll do:
Remove any strings used to truss the chicken before roasting. Place the chicken in a large pot and add water to just cover it.
Wash 2-3 scallions and lightly smash them with the bottom of a bottle or pan, to release the oils. Add them to the pot. Also add the carrots, garlic and thyme.
Bring the mixture to a boil. Cover and simmer for about an hour. The chicken should easily fall from the bone. It's more than likely that the carcass will have fallen apart. Remove from the heat.
Using tongs, carefully remove the chicken pieces and chicken bones from the soup mixture to a plate placed nearby.

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