Ingredients:

  • 1 entire Rotisserie Chicken Carcass (bones, skin, and remaining juices)
  • 12 cups Cold Water (2.8 litres)
  • 1 half Yellow Onion (rough chop, for stock)
  • 2 medium Carrots (rough chop, for stock)
  • 2 stalks Celery Stalks (rough chop, for stock)
  • 3 Bay Leaves
  • 1 tablespoon Whole Black Peppercorns
  • Salt (to taste)
  • 2 tablespoons Olive Oil or Unsalted Butter
  • 1 medium Yellow Onion (finely diced)
  • 3 medium Carrots (finely diced)
  • 3 stalks Celery Stalks (finely diced)
  • 4 large Garlic Cloves (minced)
  • 1 teaspoon Dried Thyme
  • 1 cup Egg Noodles or Small Pasta (Orzo/Ditalini)
  • 4 cups Hand-shredded Rotisserie Chicken Meat
  • 1/2 cup Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prep the Rotisserie Chicken: Carefully remove all meat from the carcass and shred it. Set the shredded meat aside (keep it covered). Place the bare carcass, bones, and skin into the large stockpot.
  2. Build the Stock Base: Add the cold water, the rough-chopped stock vegetables (half onion, 2 carrots, 2 celery), bay leaves, and peppercorns to the stockpot with the carcass.
  3. Simmer: Bring the mixture slowly to a boil, then immediately reduce the heat to a gentle simmer. Cook uncovered for 45–60 minutes. A lazy simmer is key to a clear stock.
  4. Strain and Clarify: Remove the stockpot from the heat. Carefully ladle the stock through a fine-mesh sieve or colander lined with cheesecloth into a clean bowl or pot. Discard all solids. Taste the finished stock and season lightly with salt.
  5. Sauté Aromatics (Mirepoix): In the large Dutch oven, melt the butter or oil over medium heat. Add the finely diced onions, carrots, and celery (the 'soup' vegetables). Sauté gently until the vegetables are softened and the onions are translucent (about 8–10 minutes).
  6. Add Flavour: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  7. Combine: Pour the strained chicken stock into the Dutch oven. Bring the soup mixture to a rolling boil, then reduce heat back to a simmer.
  8. Cook Noodles/Starch: Add the egg noodles or small pasta. Simmer gently according to package directions, typically 8–12 minutes, or until al dente.
  9. Finish the Soup: Stir in the reserved shredded rotisserie chicken meat and heat through completely (about 5 minutes). Avoid prolonged simmering of the meat.
  10. Seasoning Check (Crucial): Taste the soup and adjust the salt and pepper until the flavour is punchy and balanced.
  11. Serve: Ladle into bowls and garnish generously with fresh chopped parsley.