This is the third dish I made out of a single store-bought roasted chicken, which means I was able to have three meals for $5.99. My first meal used one of the chicken breasts with a salad, the other meal used the other breast chopped up to make chicken salad (on an Oroweat Double Fiber english muffin), and now this.
I took the carcass and boiled it until all the remaining meat separated from the bones. This resulted in about one cup of good meat for the soup, and about four cups of stock. Note that the amount of stock you yield depends on how much water you add in the beginning. I let the homemade stock sit overnight in the refrigerator so that I could separate out the fat. (Grossed me out to think that yellow stuff used to go in my body – ewww.) Next, I added the vegetables and pasta, cooked over a low heat until the noodles were tender, and voila!
Ingredients
- 4 cups chicken broth (homemade or canned)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup zucchini
- 1 cup roasted, skinless, boneless chicken
- 2 oz (about 3/4 cup dry) Barilla Whole Grain Rotini pasta
- Seasonings to taste (I used dried basil, and could have used more flavoring)
Yields: 4 generous 1-1/2 cup servings
Points per serving: 3*
*You’ll want to do your own calculation if you alter the ingredient quantities any.
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