Stock:
- Whole rotisserie chicken
- 3 stalks of celery
- 3 carrots
- 1 onion
- 1 bulb of garlic cut in half
- 2 bay leaves
- Salt to taste
- Water
Remove Chicken from the bone and shred with fingers or two forks
Set aside 1/3 of the meat for the soup
Put the rest of the chicken in an air tight container in the fridge
Add all ingredients to a large pot and fill with water leaving about a fingers length to the top of the pot.
Simmer for at least an hr (I simmered mine for about 3 hours)
Strain Broth and set a side
Soup:
- 1 tbsp extra virgin olive oil
- 2 carrots diced
- 1 stalk of celery diced
- 1 onion diced
- large handful of green beans cut
- 4 cloves of garlic minced
- Salt to taste
- 2 tsp dried parsley
- 1 tbsp of arrowroot powder (you can use cornstarch as a substitute)
Saute Veggies in olive oil for about 30 seconds on medium heat
Salt your veggies and allow to cook for another 2 minutes or so, until onions are translucent.
Add your strained stock and parsley
Simmer for about 15 minutes
Scoop a 1/2 cup of stock into a cup and add the arrowroot powder. Mix until smooth and then add to the soup.
Simmer for 10 minutes or until soup thickens a bit.
Enjoy!
