Chicken Soup that’s Pluckin’ Lovely

Comforting Chicken Soup

One Roasted Rotisserie Chicken (Lemon Pepper, if they’ve got it)
3 Tbsps. Olive Oil
1 Onion, sliced thinly
2 Stalks of Celery, sliced thinly
3 Carrots, peeled, sliced thinly
1 Large Yukon Gold Potato, cubed
7 cups of water
2 tsps. Summer Savory Spice
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1 tsp. Pepper

Remove all the meat from the bird, tear into chunks, and put back in the fridge.   Put the bird’s bones and some of the skin in a pot, add water, bring to a boil, then reduce to a simmer for 25 minutes.   Strain out the bones and skin, set the broth aside.  The fat will separate to the top, skim most of it off.  

In a new cook pot, heat oil, add onion, celery, potatoes, and carrots.   Cook until onions are translucent.   Add reserved stock then seasonings. Sometimes rotissiere chicken is a tad on the salty side. If so, you may need less salt in the soup. Summer savory is absolutely essential.  Bring to a boil and adjust to a simmer for 20 or until veggies are cooked to your desired state of doneness. Some like a soft veg, I don’t.   Add chicken, cook for a further five minutes to heat through. 

Slosh a few cups of this most comforting elixir into a large bowl.  I swear this soup will cure your woes from heartache to stuffy nose.

*** You may add a few ounces of pasta noodles, broken in half during the last ten minutes.  If you must have noodles, then go for it.