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1
First, roast the chicken if you have not yet, and remember to remove the giblets first.
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2
Giblets can either make a rich gravy in a pan or a nasty surprise in the center of a cooked chicken.
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3
Don't let the latter happen to you.
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4
350F, about 2hrs or so, and 165F minimum internal temperature is required.
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5
Roasting first will reduce the amount of grease in your soup.
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6
If you just cooked it, when the chicken is cool, break it down.
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7
If you are using chicken from last night's dinner, break that carcass down.
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8
Separate bones and skin from meat, into two piles.
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9
Set aside the meat, and throw the carcass, skin, etc., into an 8 qt pot of water with 2 tablespoons salt.
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10
Bring the pot to boiling, and boil for about 10 or 15 minutes.
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11
In the meanwhile, in another 8 qt pot, pour in the oil, and the onions, and the salt, and simmer on low for about 2 minutes.
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12
Add the celery and carrots to the onions and simmer for another 3 minutes.
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13
Add the seasonings, and let that all marry for another 5 minutes or so, stirring occasionally.
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14
Now, add the cooked cannelini, and, if you choose, add the potatoes.
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15
Your boiled carcass should be pretty well broken down by the hot water and salt now.
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16
Separate the broth from the carcass.
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17
Set aside the carcass for the next step, and dump the plain chicken broth into the veggie pot.
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18
Break down the carcass one last time, tossing whatever meat you can now get into the pot.
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19
Toss the bones to the dogs/trash/Tasmanian devil/whatever.
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20
Crank up the heat to about medium high, and boil the soup until the potatoes are tender.
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21
Add in your basil, orzo, and greens.
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22
So, if you are Italian, you might be used to bitter olives, dandelion, etc.
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23
In such a case, you can add the pound of rabe now.
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24
It's bitter, and it will add a slightly bitter dimension to the broth.
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25
If you aren't into that, then use escarole, which is not nearly so bitter.
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26
Cook the orzo until tender, and then remove from heat, salt and pepper to taste, and serve.
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27
Note, this recipe is pretty low sodium as is, and if you are looking for that canned soup or premade broth flavor, you'll probably need to add a tablespoon or three more of salt to the broth.
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28
It really makes you think about your salt intake, doesn't it?
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29
Enjoy!
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30
(What, no tomato?
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31
Nope.
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32
I do my chicken and tomato soup differently, but that is for a different day.)
