burnt chicken skin vegetable soup
This started as a day-old Walmart rotisserie chicken. Without adding salt or any other spices, I've created an alternative version of chicken vegetable soup from the parts of the chicken most people throw out. Not only did I not use a saltshaker, I didn't have to add anything else; the taste was already there!! Turns out, there's a ton of flavor in the skin and the bones of this Walmart staple. Add the flavorful dark meat, and you're left with a delicious soup that came out of nowhere. Use the leftover white meat for chicken sandwiches.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
3 serving(s)
Ingredients
- 1 medium Walmart rotisserie chicken
- 6 cups water
- 6 ounces sliced mushrooms
- 5 ounces fresh baby spinach
- 1 tablespoon olive oil
How To Make burnt chicken skin vegetable soup
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Step 1Debone the chicken; put the skin and dark meat in one pile, and the bones and the white meat in separate piles. -
Step 2Put the bones in a pot and simmer for an hour or so in 6 cups of water.
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Step 3Cut up the skin/dark meat and add it to a pan with 1 Tbsp of olive oil. Fry until crispy.
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Step 4Add the spinach and mushrooms to the chicken skin mix; sauté till soft.
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Step 5Strain the broth.
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Step 6Separate the chicken and veggie mix into 3 large soup bowls; add the broth. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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