Monday Night Chicken for All Week Soup

By • May 4, 2017 0 Comments

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Monday Night Chicken for All Week Soup


Author Notes: A few years ago when we were trying to do the single family income thing, I was researching ways to bring down our grocery costs. I found several tips, including 1.) Use the leftovers of a rotisserie chicken to make your own broth and 2.) Use a slow cooker to make your own rotisserie chicken. Putting these together has saved me tons of time, and a reasonable amount of money over the years. This recipe is just for the chicken and the broth, but my own ritual includes saving the a breast from the cooked chicken and using it with the newly made broth to make soup for the week, usually a Chicken Tortilla or Chicken Noodle. Mary Cook

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Makes 1 whole chicken and 4 quarts of broth

Slow Cooker Rotisserie Chicken

  • 5-6 pounds Whole Chicken
  • 1 lemon
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 teaspoons minced garlic
  1. Remove and dispose of giblets.
  2. Rinse chicken.
  3. Zest the lemon and mix zest with salt, pepper, and garlic.
  4. Rub the seasoning mix over the chicken on all sides.
  5. Cut lemon in half and stick inside of the chicken.
  6. Place chicken breast side down in 6-quart slow cooker, and cook on Low for 7-8 hrs.
  7. Remove chicken from slow cooker, being sure to leave any juices and seasonings in the slow cooker. Discard lemon. Carve and serve.

Overnight Homemade Chicken Broth

  • 1 chicken carcass
  • 4 quarts water
  • Celery leaves, chopped onion, and/or other aromatics (optional)
  1. Return remaining chicken carcass to slow cooker. Leftover chicken wings or leg bones that didn't get eaten are a good addition as well.
  2. Add aromatics (if using) and 4 quarts of water to slow cooker.
  3. Put on low for 8 hours, or overnight.
  4. Strain out broth.

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