[Post updated in 2014]
We buy a rotisserie chicken from the supermarket sometimes for dinner and whether we’ll just devour the chicken as is, or I make aglio olio with it, one thing’s for sure – the carcass and bones are never wasted.
The carcass and bones of the rotisserie chicken make a fine rotisserie chicken stock for cooking a soupy meal the next day or even for chicken porridge. We normally can’t finish a whole chicken at a go so I always reserve half a breast from the chicken for my lunch with the kids. And by soupy meal, I mean this light chicken macaroni soup!
Chicken macaroni soup recipe
- ½ chicken breast (about 80g)
- 20g baby corn, sliced
- 30g carrot, sliced
- 80g leafy vegetables, washed and plucked
- 50g fishcake, sliced
- 160g dry macaroni
- 1L stock
- Shred rotisserie chicken breast. (see note)
- Cook macaroni as per package instructions.
- Bring stock to a boil. Add baby corn and carrots. Simmer on low heat for 5 minutes.
- Adjust to medium heat and add leafy vegetables and cook for 2 minutes.
- Add the fishcake.
- Dish macaroni into individual bowls then divide the soup and vegetables.
If using fresh chicken, steam the chicken breast till cooked (depends on thickness of the breast). Set aside to cool then shred it.
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