Recipe: Rotisserie Chicken & Veggie Soup for the Soul.
In my personal opinion it is soup that speaks to the soul.
Ingredients: (mise en place)
1 Rotisserie chicken (shredded)
1 Yellow Onion (diced)
3 Jumbo Carrots (diced)
1 Bunch of Celery (diced)
1 Head of Garlic (roasted at 375* for 20 min)
1 Head of Cauliflower (chopped and blanched)
1 Bunch of fresh sage, rosemary and thyme (tied & tossed in with soup remove at end of cooking)
3 Pieces of Parmesan Rind (added to soup remove at end of cooking)
2 1/2 tsp Paprika
2 tsp Turmeric
2 tsp Poultry Seasoning
Salt & Pepper to taste
1L Bone Broth
1L Chicken Broth
Directions:
read and review ingredient list. then take time to prepare your mise en place (everything in its place). this will ensure you experience authentic expressions of joy while spending time in your kitchen.
preheat oven to 375* and prepare head of garlic to roast. (20-25min)
once vegetables are chopped and prepared begin by adding 1 tbsp of olive oil to a heated pan. Add vegetables to pan (onions until golden, carrots and lastly celery) being mindful to not crowd the pan all at once.
in synchronicity with the frying of your vegetables; bring a pot of water to a boil. place chopped cauliflower into the salted pot of water and allow to parboil/start to soften.
when the vegetables in the frying pan begin to dry out deglaze the pan using light splashes of chicken broth. approximately 1-2inches of broth allows your veggies to simmer and further enhance the merging of flavours.
remove cauliflower from pot and strain, rinsing with cool water to stop cooking. remove garlic from oven to also cool also, at this time.
wait for veggies to reach desired tenderness and remove frying pan from heat. replacing with a large stock/soup pot.
add 1 full litre of bone broth to pot. then add half of the shredded rotisserie chicken along with half of the vegetables from the frying pan. also add half of the cauliflower. stir to mix and combine ingredients.
before adding remaining 1 litre of chicken broth add spices to pot: 2 1/2 tsp paprika, 2 tsp turmeric, 2 tsp poultry seasoning and bouquet garni (herb bouquet), salt and pepper to taste.
finally add all remaining half portions of soup ingredients (shredded chicken, cauliflower, vegetables) and cooled roasted garlic.
do not forget 3 pieces of parmesan rind which adds and excellent umami flavouring to the soup.
if personal preference is for a more broth based soup feel free to add an additional 500ml water.
simmer soup on low for minimum of 1 hour up to a maximum of 2 hours.
remove parmesan rinds and bouquet garni before serving. top with freshly grated parmesan cheese.
Bon Appetit!!!
Notes:
stores great in a tuber ware container in the fridge for up to one week. tastes even better reheated.
feel free to add additional broth or water when reheating soup. (500ml additions)
