This is a wonderful way to use the broth from the cooked bones.
I don't use boullion. I use a similar combination of seasoning like
that given in the Rotisserie Chicken recipe plus a handful of poultry
seasoning.
Change up the vegetables if you don't like the combination.
from:
A Year of Slow Cooking Newsletter
Old Fashion Chicken Noodle Soup
The Ingredients.
1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked
chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules (check for gluten, this was
clearly labeled gluten free)
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at
the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish
The Directions.
If you're going to use a chicken carcass, cook it on low overnight in
the water.
In the morning, unplug the crock and let it cool before digging in with
CLEAN hands to pick out the bones.
Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken.
Add all vegetables except for the spinach leaves.
Stir in the bouillon and vinegar.
Salt to taste.
Cover and cook on low for 7-8 hours, or until sweet potatoes are tender
and the onion is translucent.
15 minutes before serving, put in raw spaghetti noodles and a large
handful of spinach.
Cover and flip to high.
Garnish with parmesan and asiago cheeses, if desired.
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