Rotisserie Chicken Soup Recipe (with chickpeas)

My even healthier spin on chicken noodle soup. I swap out noodles and add chickpeas instead. Plus, they don't get all soggy like noodles sometimes do in homemade soup! I also use my rotisserie chicken bones to cook the stock. Does anyone make better rotisserie chicken than Costco?

Rotisserie Chicken with chickpea soup

Who doesn't love chicken noodle soup? Those people who keep trying to eat low carb! Well, I figured out something that works in our family and tastes wonderful!. The comfort of homemade chicken soup and the lower, healthier carbs of chickpeas. Plus when you use chickpeas, it's gluten-free!

The fat calories are reduced because I take the fat off after it has been refrigerated overnight. You know the whole healthy thing :)!  After you have boiled the carcass, put the whole thing in the fridge.  Once the homemade broth cools, you can skim off the fat.  I learned this trick from my Mom!

I love using what's left of my roasted chicken from the grocery store (who are we kidding, I mean Costco!). There is always tons of meat left on it and I sometimes just don't want to take it off for chicken salad. Here is how I make my chicken soup.

Ingredients

Chicken carcass with some chicken on it

for the broth

2 or 3 stalks celery
1 small onion or equivalent amount
2 large carrots (or equivalent small)

for the soup
1 cup chopped carrots
2 cup chopped chicken (from carcass or leftover chicken)
1 large can chickpeas
soup base (if needed)

Use a large pot.  Add a couple of tablespoons of oil.

Saute the onions, carrots and celery that are for the stock for about 3- 5 minutes.  I find it makes the broth more flavorful.

I added 8 cups of water to the pot.

Then I take some of the chicken off (I find it stays more flavorful).  But, I don't go crazy because what's left on the bones comes off easily after it is cooked.

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Add the chicken to the pot.

Ummmm, they can't seem to figure out the official scientific reason why chicken soup helps with a cold. The nutrients from the veggies maybe??

Boil everything and then turn to a low simmer. I always simmer for about 1 to 1 ½ hours. It just gets all the flavor out of those bones.  And the health stuff!

As an FYI, if you make lots of soup, especially chicken soup, this is the BEST pot (because of the size and shape).  Click on the blue link to see my favorite soup pot.

Strain the bones and veggies from your homemade soup base (I put a calendar into another big pot and pour everything in). Do it in a clean sink in case there is an oops.

Let it cool for a few minutes and start picking off the chicken.   What comes off the bones plus the chicken you have prior to cooking the bones should be about 2 cups.

Cut any larger chicken pieces into smaller pieces. Hint - If you know ahead of time that there isn't enough chicken, precook a chicken breast to use.

If you like your stock stronger flavored, you can add some concentrated chicken stock.  I love this chicken stock and always have it in my fridge.

Add the chopped veggies and the can of drained chickpeas.

Bring to a simmer for about 5 minutes (until carrots are tender).

Enjoy!

Printable soup recipe

Rotisserie Chicken Soup Recipe (with chickpeas)

Delicious, homemade chicken soup using rotisserie chicken and chickpeas (instead of noodles).  Naturally gluten-free since you are using chickpeas instead of noodles. My favorite rotisserie chicken is from Costco.  They are larger and more flavorful to me.

5 from 1 vote

Print Pin Rate

Course: Soup

Prep Time: 10 minutes

Total Time: 1 hour 40 minutes

Calories:

Author: Susan Moncrieff

Ingredients

• Chicken carcass with some chicken on it plus leftover chicken total about 2 cups

For the stock

• 2 or 3 stalks of celery cut to 3 - 4 inches
• 1 small onion or equivalent amount cut into chunks
• 2 large carrots or equivalent small cut into 3 - 4 inches
• For the soup
• 1 cup chopped carrots
• 2 cup shredded chicken from the carcass oand leftover chicken
• 1 large can of chickpeas garbanzo beans
• Concentrated chicken stock if needed

Instructions

• Use a large pot.  Add a couple of tablespoons of oil.
• Saute the onions, carrots and celery that are for the stock for about 3- 5 minutes.  I find it makes the stock more flavorful.
• I added 8 cups of water to the pot.
• Then I take some of the chicken off the bones if there are larger pieces (I find it stays more flavorful).  But, I don't go crazy because what's left on the bones comes off easily after it is cooked.
• Add the chicken carcass to the pot.
• Bring to a boil and then turn oven to a low simmer. I always simmer for about 1 to 1 ½ hours. It just gets all the flavor out of those bones.  And the health stuff!
• Strain the bones and veggies from your homemade soup base (I put a colander into another big pot/bowl and pour everything in). Do it in a clean sink in case there is an oops.
• Let it cool for a few minutes and start picking off the chicken.   What comes off the bones plus the chicken you have prior to cooking the bones should be about 2 cups.
• Cut any larger chicken pieces into smaller pieces. Hint - If you know ahead of time that there isn't enough chicken, precook a chicken breast to use.
• If you like your stock with a stronger flavor, you can add some concentrated chicken stock.  I love this chicken stock and always have it in my fridge.
• Add the chopped veggies that are for the soup and the can of drained chickpeas.
• Bring to boil then simmer for about 5 minutes (until carrots are tender).
• Serve with crackers or a fresh roll.

Notes

There is nothing better when you have a cold than homemade chicken soup.  I prefer the chickpeas to the noodles because I find the noodles lose their texture.

 

Looking for some other delicious soup ideas? Here are a couple of my favorites!!
Italian Wedding Soup
Easy Butternut Squash with Leek Soup