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Ruhlman’s Rotisserie Chicken & Leek Soup




Source of Recipe


Ruhlman's Twenty by Michael Ruhlman


Recipe Introduction


A really good soup that can be made with a purchased rotisserie chicken. It is extremely easy to make and takes very little time, but tastes like something that took much longer to make. You can certainly add noodles or barley or rice to this, but it is delicious just like this. Serve with lots of crusty bread and maybe some cheese. You can enrich this by adding any optional garnishes – lemon zest, fresh parsley, lemon confit, croutons, etc.


List of Ingredients




1 large onion, sliced
2 carrots, sliced
4 garlic cloves, smashed
2 bay leaves
1 T. tomato paste
One 3-4 lb. rotisserie chicken, meat shredded, bones and skin reserved
6 c. water
Kosher salt
3-4 leeks
2 T. butter
Freshly ground black pepper
2 T. white wine vinegar, or more – as needed


Recipe



Place the reserved chicken bones and skin, onion, carrots, garlic, bay leave and tomato paste in a soup pot. Add enough water to cover everything. Bring to a simmer over high heat, reduce the heat to medium-low to retain a slow simmer. Add two 3-finger pinches of salt and simmer uncovered for 45 minutes to one hour to make your stock.

Meanwhile trim and clean the leeks, placing the dark green parts in with the simmering stock. Slice the pale green and white parts of the leeks into 1/2-inch slices and reserve.

When the bones and vegetables have finished simmering, sauté the sliced leeks for a couple of minutes in butter in a 5-quart Dutch oven. Strain the stock into this pan, discarding the bones and vegetables. Taste and season with salt, pepper and the white wine vinegar. You don’t want to taste vinegar, you just want a bright flavor. Add the shredded chicken meat, bring up to a simmer and heat until everything is hot.

Serves 4 – 6.