The Sunday Catch Up: Chicken No-Noodle Soup

On Sunday evenings I love being home. Technology goes off, kids play, bags get packed for school, and we ‘catch up’.

Catch up on laughs with friends and family that live far away.
Catch up on reading minutes that need to be put on the reading logs that are due on Monday.
Catch up on laundry, on sports, on down-time in front of the fire.
Catch up on, well, just being.
Being still… being quiet… being safe within our four walls.

What do I like to cook on a leisurely Sunday evening, you wonder?

Chicken No-Noodle Soup: a wonderful homemade chicken broth soup I always serve  over a hot, fresh serving of cooked quinoa.

Ohmygoodness.

Typically come Sunday, new groceries go in (Sunday is my big grocery day) and, therefore, leftovers need to come out. One of our most typical leftovers is a rotisserie that has been deboned.

Chicken bones,” you say?

Yep.

But, you know what? No matter how well I debone a rotisserie, there’s always enough meat left on the bones to make a great chicken soup.

Here’s what I did:

  1. I put approximately 6 cups of water in my soup pot and turned the heat to high.
  2. I pulled out the remains of the rotisserie chicken I used a couple nights ago for dinner.
  3. I used my fingers and removed all the fat/skin I could – then I put the bones in the pot and brought everything to a rapid boil. (I also always add whatever has settled in the bottom of the rotisserie tray – the natural ‘bullion’, if you will.)
  4. I turned the heat down to medium and let it boil uncovered for about 25 minutes.
  5. I used a slotted spoon to remove all the bones from the soup, and then picked off any remaining meat before discarding the bones. And, voilà! I had perfect, homemade chicken broth. (I ended up with over two cups of chicken meat from my bones!)
  6. With the bones removed, I threw in: (1) a diced onion; (2) three chopped carrots; (3) two stalks of chopped celery; (4) two garlic cloves diced and crushed; and, (5) a cup of frozen peas.
  7. Once the carrots were soft (about 10 minutes), I drizzled in about 1/4 cup of soy sauce, black pepper to taste, and then – then! – I served up the yummy, savory chicken soup over a piping hot serving of fresh cooked quinoa.

Simple, wasn’t it? Look how beautiful…

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And, oh, pure warmth for the tummy.

So, next time you buy a rotisserie, make sure you save the bones and make a simple broth… then, turn it into a ‘superbowl’ chicken no-noodle soup by using quinoa instead of noodles or rice. You’ll LOVE it, I promise. (Oh, and if  you like a little ‘kick’, top it off with some chili paste.)

Hope you had a wonderful weekend… hope YOU got some time to ‘catch up’.

Rebel on,
Elisha

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