- For the broth:
- 1 Woolworths free-range rotisserie chicken carcass
- 5 cups water
- 1 onion, roughly chopped
- 2 - 3 carrots, roughly chopped
- A handful celery leaves, roughly chopped
- A handful parsley, roughly chopped
- 1 t salt
- 1 tomato, roughly chopped
Bring the rotisserie chicken carcass and water to a simmer. Skim, if necessary. Add roughly chopped onion, carrots, celery leaves, parsley, salt and tomato. Simmer, covered, for 1 hour. If you need to intensify the flavour, reduce over a high heat. Check the seasoning, then strain and use to make a soup.
Try one of these serving suggestions:
CHICKEN, CHILLI AND AVOCADO SOUP
Heat the strained broth with 1 finely chopped and seeded fresh chilli. Stir in 3⁄4 cup shredded free-range rotisserie chicken breast and heat through. Remove from the heat and add thinly sliced avocado, the juice of 1–2 limes and coriander leaves. Check the seasoning and add some crispy fried tortilla strips.
CHICKEN, VEGETABLE AND NOODLE SOUP
Add 1–2 finely chopped carrots and 1–2 sticks finely chopped celery to the strained broth and simmer for 15 minutes or until tender. Stir in 3⁄4 cup chopped free-range rotisserie chicken and a handful drained, cooked fine noodles. Heat through and check the seasoning.
SOUP Simmer 250 g ravioli (Woolworths’ butternut pansotti is good) in the strained broth until tender. Check the seasoning. Ladle the pasta and broth into bowls and pass around the Parmesan at the table.
Bring the broth to a simmer. Stir in 1 x 200 g packet baby spinach leaves and 1 crushed clove garlic. Blend immediately. Season to taste. Add crumbled feta to each portion and serve hot.