Rotisserie Chicken Soup

1. 1

   cook pasta al dente rinse to cool and set aside cover

2. 2

   1. Remove, dice and set aside the chicken meat

3. 3

   2. add the bones and skin to the water and broth

4. 4

   3. add the Cumin and S&P

5. 5

   4. Simmer for 3/4 hour

6. 6

   5. strain broth into another pot. Not down the drain like I've done. Oops lol

7. 7

   6. add the Carrots, Celery and onion and simmer for 3/4 hour

8. 8

   7. add the Escarole and cook another 10 minutes

9. 9

   8. turn off heat, add chicken, top with water and cover

10. 10

    9. helping of tortellini to bottom of bowl, cover with soup and serve. yum

* Per serving · 4 servings · Values may vary.

No additional tips available.