recycled rotisserie chicken noodle soup

 
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hiiii!

it’s currently 2am in paris, and i am now officially self-diagnosing myself with a sleep disorder. no, really, it’s been pretty bad and i think my body clock completely gave up on me. i’ll detail in what the past few days have looked like:

  • friday: ran on 3 hours of sleep from the night before, pulled an all nighter to help my youngest brother with his college apps, slept at 9am on saturday

  • saturday: slept at 9am and woke up at 5pm, went back to sleep at 3am, woke up at 6am

  • sunday: was awake from 6-9am, went back to sleep until 2pm, went back to sleep until 6pm, woke up at 8 and now it’s 2am!

please pray for my body clock because i can’t even begin to think about when i’ll be able to adjust back to the time zone. especially since i’ll be flying back to a timezone that is one hour behind on thursday, flying back to paris on friday, then flying back out to california on saturday for a week, and then to paris for the rest of the month. whew!

i gave myself all day saturday to recover but had a ton of stuff planned for today like going to church, running a few errands, and even going to meet david lebovitz at a book signing, but none of that happened because of this stupid jetlag. i even didn’t know that there were massive protests and cars being lit on fire all throughout paris this weekend because i was probably snoring in my bed.

to be completely frank, i feel it’s because i’m getting old. my body two years ago could sleep anywhere and adjust to jetlag in a day, but it’s just not the case anymore. i told myself at the beginning of the year last year that i was going to push myself to travel less, but if anything, i’ve travelled more this year than any year in my life thus far.

taking time to be tucked away in the catskills a few days ago was the perfect reminder of how sweet life could be if i slowed the heck down and moved at a pace in which life should be enjoyed. more than ever now, i crave a life where i can wake up with very little on my agenda, brew myself a cup of spiced cider, cosy up with a book while being surrounded by bare trees covered in dew, and of course, make chicken noodle soup at the most leisurely pace with a glass of red wine in hand. i think this is called retirement, ha!

it was so so sweet, and i will be relishing in all of my memories here in the coming days.

in the meantime, here is a chicken noodle soup recipe that could maybe help heal a cold or a broken heart, but definitely not a sleep disorder that’s been near impossible to kick…although i wish to God that it would.

i’m sure that there’s nothing novel about this recipe. but i wanted to share that even if the carcass of your chicken looks like it was picked apart by vultures, every single scrap is still good enough to contribute to a rich and savory broth. after simmering for an hour and a half, the chicken will completely fall apart, and after fishing out the bones, your soup will be chock full of golden pieces of collagen, meat, and skin.

hope you all had a wonderful weekend and took more time being awake than me!

xo, christine

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rotisserie chicken noodle soup

ingredients

  • one rotisserie chicken that’s been mostly eaten

  • 2 cups peeled and diced carrots

  • 3 cups potatoes diced

  • 1 cup onions chopped

  • 1/2 cup shallots chopped

  • 6 cloves garlic minced

  • 1 sprig fresh oregano

  • 2 tablespoon olive oil

  • 10 quarts water

  • juice of 1 lemon

  • 1/2 tablespoon chicken better than bouillon

  • 2 tablespoons fresh cracked black pepper

  • 2 1/2 tablespoon kosher salt + extra to taste

  • fresh chopped parsley

  • 5-6 servings of pasta, cooked al-dente. i used rigatoni

notes

soup and noodles

  • bring a large 12 quart stock pot to medium high heat, heat up 2 tablespoons of olive oil

  • sauté potatoes, onions, carrots, and shallots with 1/2 tablespoon of kosher salt and fresh oregano for 5-6 minutes until vegetables have started to soften

  • add in garlic and sauté for another 2 minutes

  • in a small bowl, squeeze in juice of 1 lemon, remove seeds, and dissolve 1/2 tablespoon of chicken better than bouillon, add to the pot

  • add 10 quarts of water, submerge the chicken in water, bring to a rolling boil for 10 minutes, cover with lid, and allow soup to simmer for 45 minutes

  • in a separate medium pot, boil pasta in salted water + 1 tablespoon of oil to al-dente (cooking directions should be on package and oil prevents pasta from sticking later on). strain and set aside

  • after 45 minutes, remove the bones and try to scrape out as much meat off the bones

  • the soup should have also reduced down a bit. add black pepper, taste, and add in salt to taste (i used 1-2 tablespoons of kosher salt).

  • if soup needs a little bit more concentrated flavor, boil for another 15-20 minutes. feel free to add more pepper and salt to your liking here.

serving

  • take pasta and set at the base of your serving bowl

  • ladle over vegetables and chicken pieces, then the broth

  • finish with fresh parsley and enjoy!

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