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.
Calories:
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.