Lately I have been getting a fresh rotisserie chicken from Sprouts (they come out of the oven at 6, and make their way out into the store at about 6:30, so you don’t have to get one of those shriveled, dry, 2 or 3 o’clock birds). I immediately chop it into tons of useful pieces, although I tend to save the legs and thighs to eat like a cavewoman. There is nothing more scrumptious than a sandwich on fresh bread with warm chicken, cheese, fresh tomato, and avocado. But there is always WAY more chicken than we can eat that way, so I’m always looking for recipes that will help me use the rest of the chicken. I end up getting like 6 meals out of the one bird, so it seems like a pretty good deal in today’s inflationary situation.
This soup goes great with the sandwiches, and it is insanely delicious. Great for a chilly winter evening.
Butter. I vary between Challenge and Land o Lakes, but it’s always salted
Sweet Onion: saut\u00e9ed in butter to create a flavor base for the soup.
Chicken Broth: Again, it might be Swansons, or Sprouts house brand, usually organic if the price is right
Rotisserie Chicken Breast: Sprouts Herb Seasoned is my favorite. I have done a taste test with Whole Foods, Safeway, Fry’s (Kroger), and Costco. Sprouts is hands down the best. Stir it in at the end.
Pasta: any noodle works, but I use Delallo Pappardelle (Egg Pasta) which is little pasta ribbons of goodness
Half-and-Half or Cream and cornstarch or flour: makes up a slurry which helps create a rich, creamy soup. The higher the fat content of the cream you use, the richer the soup will be! My suggestion if you are in Arizona: Danzeisen Heavy Cream. The best cream I have ever had in my life. Requires a $2 deposit that you get back when you bring back the glass bottle. Tucson doesn’t recycle glass anymore anyway, so I’m happy to bring it back and know it’s getting reused.
Spinach: I use frozen spinach because I am lazy. Thaw or run under warm water and squeeze out before adding.
Cheese: Finish the soup by stirring in a scoop of ricotta. Add parmesan or mozz on the top if you’re a weirdo.
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Melt butter and saut\u00e9 onions in a stock pot. Cook until slightly browned.
Cook the pasta: Separately, cook the pasta al dente according to package directions. You can also cook right in the soup, but you may want to add additional broth.
Whisk together cream and cornstarch and add that into the soup along with the cooked noodles and spinach. Stir in ricotta until it’s blended. You can add a scoop in each bowl if you’re fancy.
Ingredients
\u25a2 2 tablespoons butter
\u25a2 1 small sweet onion (finely chopped)
\u25a2 1 teaspoon Better Than Bouillon Roasted Chicken Base
\u25a2 1 teaspoon Himalayan pink salt
\u25a2 \u00bc teaspoon black pepper
\u25a2 3 cups organic chicken broth
\u25a2 1 Rotisserie chicken breast
\u25a2 2 cups pasta or broken lasagna noodles (I use Delallo Pappardelle Egg Pasta)
\u25a2 1 cup half and half or cream
\u25a2 2 tablespoons corn starch or flour
\u25a2 1 cup fresh spinach (roughly chopped) or 1 package frozen spinach
\u25a2 ricotta cheese
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