Prep Time: 20 minutes | Cook Time: 90 minutes
- 1 cooked rotisserie chicken (This works great with leftovers!)
- 10 black peppercorns
- 1 med onion, chopped (Check out our handy how-to video)
- 2 med carrots, chopped
- 4 cloves garlic, minced
- 2 inch ginger, peeled and minced
- 1/2 tsp cayenne
- 2 cups baby spinach
- 2/3 cup pasta (We used corallini)
Remove chicken meat from rotisserie chicken carcass and reserve both. Place carcass and peppercorns in a large stock pan and cover with water. Add any extra vegetable bits you'd like, whether it's extra ginger, onion, carrot, garlic, or anything else you've got handy. Bring to a simmer over medium heat. Keep on a simmer for an hour than strain out and discard the solids. Set the broth aside.
In a large stock pot, warm 2 tbs olive oil over medium heat. Sautée onion and carrots about 5 minutes, until they begin to soften.
Stir in garlic, ginger, and cayenne and cook for 1 minute, then add broth, should be about 6 cups worth (depending on the size of the stock pot).
Bring to a boil then reduce heat to let simmer for 20 minutes.
Add pasta, spinach, and reserved chicken meat. Cook until pasta is al dente, about 5-7 minutes.
Don't have the time to make the broth? Skip the first step and use store bought broth for the soup.