When we were at Warszawa, Tom got chicken soup as an appetizer and he reminisced about the chicken soup his aunt used to make. I’ve made typical chicken noodle soup a bunch of times before, but it usually involves cans of chicken broth, chunky vegetables, and big egg noodles. I wanted to make it like the rosół we had, with a clear broth and little noodles, and after the turkey stock experiment from Thanksgiving, I figured it would be easy to make the soup from scratch, especially since it’s getting chilly in LA (yeah… 50F is chilly for me).
I took a bit of a shortcut by using a rotisserie chicken from the grocery instead of stewing a raw chicken. The best rotisserie chicken I’ve had was from a Mexican grocery near our old apartment in San Jose… it was so popular that fresh chickens would sell out almost immediately, and I would have to check back two or three times later in the day. For the soup, I used a 2 lb. rotisserie chicken, cleaned off most of the meat to reserve for later, and stuck the bones, tendons, and fattier bits in a Dutch oven. I was impressed at how flavorful the broth was, because after all the meat was taken off, there wasn’t much chicken left. A little goes a long way!
1 rotisserie chicken, meat removed and set aside
1 cup baby carrots
3 stalks of celery, chopped in large pieces
1 leek, chopped in large pieces
1 onion, cut in half
3 peppercorns, some allspice, dill (better fresh, but I couldn’t find any)
8 oz. angel hair pasta, broken in half or in smaller pieces
Put the chicken carcass in a large pot and cover with cold water. Bring to a slow boil and turn down to simmer. Add veggies and spices. Simmer for at least an hour, occasionally skimming the surface.
After an hour or two (I waited until I was tired of waiting), strain the veggies and chicken bits. I strained and pressed all the bits to get the juices out. I reserved some carrots, diced them, then added back to the broth. I cooked the pasta separately, put the pasta and some of the reserved chicken in bowls, and ladled the broth over it. Oh yeah, and salt to taste whenever.