This recipe has one of my favorite hacks: use a grocery store rotisserie chicken to make this a super simple dish!
- 1 whole rotisserie chicken, Whole30 compliant (juices from the container reserved)
- 1 Tbsp extra virgin olive oil
- 3 ½ tsp kosher salt
- 2 large carrots, one halved lengthwise, and one sliced into coins
- 1 medium celery stalk, halved lengthwise
- 1 garlic clove, pressed
- 1 Tbsp clarified butter
- 1–½ cups green beans, halved
- ½ tsp black pepper
- ¼ cup chopped fresh parsley for garnish
PULL the chicken meat off the bone, reserving the bones and the skin. Then separate the meat into two groups — 1) the best of the meat to add back into the soup at the end and 2) the less enticing, not so pretty pieces to cook in the broth with the bones and skin. Pull the nicer meat into pieces about the size of your pinky.
HEAT the olive oil in a large pot over medium high heat. Add the not so pretty chicken pieces, skin, and bones, and cook, stirring, for 3 minutes.
ADD ½ tsp of the salt and 5 cups of water, then stir to combine.
ADD the halved carrot, celery, and garlic and bring to a boil.
TURN the heat to low and gently simmer for 15 minutes.
STRAIN the broth and discard the solids.
MELT the clarified butter in a small sauté pan over medium high heat. Add the sliced carrot and ¼ tsp of salt. Cook, stirring, until just tender, 3-4 minutes.
BOIL water in a medium sized pot with 2 tsps of the salt.
PREPARE a large bowl of ice water.
BLANCH the green beans in the boiling water for 5 minutes. Drain the beans and immediately plunge them into the ice water. Drain and set aside.
WARM the broth over medium heat. Add the shredded chicken, green beans, and carrots (with any pan juices).
SEASON with the remaining ½ tsp salt, pepper.
STIR in the reserved rotisserie juices.
SERVE garnished with fresh parsley.
If you want your soup to go the extra mile, feel free to add some chicken stock. It will add even more delicious flavor.