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chicken soup rotessorie style

(1 rating)
suak avatar
Recipe by
Susan Cutler
@suak
Anchorage, AK

I know lots of people use Rotessorie Chicken for many dishes including Soup. This is my version and it is delish.... **HINT: I freeze the chicken carcasses along with the juices until I have 2 or 3 saved up. Then simply add to pot in frozen state. Break down carcasses before freezing so it won't be so difficult when adding to pot. **HINT: Use can also use cooked rice you have on hand and add it along with the chicken at the end.

►
(1 rating)
yield 4 -6

Ingredients For chicken soup rotessorie style

  • 1
    rotessorie chicken, any flavor (i use lemon pepper)
  • STOCK
  • 3
    celery stalks, cut in half or thirds
  • 1
    onion, quartered
  • 1-2 tsp
    poultry seasoning
  • 1 tsp
    salt
  • 1-1 1/2 tsp
    montreal steak seasoning
  • 1-2 tsp
    mrs. dash instead of salt
  • 1-2 pinch
    oregano and basil, dried
  • 2 Tbsp
    parsley flakes
  • SOUP
  • 1
    onion, diced
  • 4-5
    carrots, sliced, large pieces
  • 3-4
    stalks of celery, sliced, fairly large pieces
  • 2 Tbsp
    parsley flakes
  • 1-2 pinch
    oregano and basil, dried
  • 1-2 tsp
    poultry seasoning
  • 1-2 pinch
    salt
  • 1 tsp
    pepper (i use lemon pepper)
  • 1 c
    minute rice or uncooked rice(plan ahead for cooking it-20 min) or add
  • 3 lg
    potatoes, diced, large pieces
  • DUMPLINGS
  • 1 1/2 c
    all purpose flour, sifted
  • 2 tsp
    baking powder
  • 3/4 tsp
    salt
  • 3/4 c
    milk

How To Make chicken soup rotessorie style

  • 1
    When I purchase Rotessorie chicken it comes in a carry bag/pouch. I take chicken out of bag and add a little warm water to the bag and swish water around to pick up juices including the gelatin that had formed under chicken and add to the pot. Remove meat from carcass and put in separate dish. Cut up or pull apart chicken in chunks (I like mine quite large)and cover ~ save for later in refrigerator. Everything else including skin from chicken goes into the pot. Add the rest of ingredients and cover with chicken broth and water. **Hint - I often times break carcass apart in order for it to fit more conveniently in pot. If using 2 or more carcasses, increase spices by a little using your own adjustments. You might want to add a little more broth and of course water.
  • 2
    Cook on stovetop for about 1 1/2 hours. Strain everything to get the liquid separated from carcass(s) and add liquid back into pot to make soup. If you feel you don't have enough liquid at that time, add either chicken broth or a little bit more water being careful not to add too much.
  • 3
    After the broth comes to a boil lower to medium high heat and cook for 1/2 to 3/4 hour more then add diced onion, carrots, and celery. Continue by adding all other ingredients except rice, potatoes and chicken. Cook vegetables for 8-10 minutes and add either potatoes or rice, continue cooking until they are done. Add chicken at the very end just long enough for the chicken to get hot (it has already been cooked and will be tender and moist to eat). Of course you can make dumplings but you may want to cut down on potato or rice amount as the dumplings tend to soak up broth and starch from potatoes or rice will also make it thick.
  • 4
    Sift dry ingredients together. Add milk and stir only until well blended. Drop by spoonfuls into boiling soup mixture and then in dumpling batter. This will make the batter slide easily off the spoon. Cook 12 minutes in a tightly covered kettle. Be sure the soup mixture is steaming briskly. Do not peek while dumplings are cooking. **TREAT: Add 3-4 Tablespoons finely chopped parsley or chives to the sifted dry ingredients. Add chicken after dumplings cook. Lift up and work pieces of chicken under dumplings in the hot soup.
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