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Marie's Chicken Soup Recipe

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Marie's Chicken Soup image
Your author with his wife Marie and dog Roscoe at Thanksgiving 2020 just before this book went to print


This recipe for Marie's Chicken Soup, by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Benjamin Barrone


1 rotisserie chicken
1 quart chicken broth (ideally homemade)
3 quarts water
2 leeks, sliced into half-moons
2 carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, smashed
2 bay leaves (optional)
Salt and pepper to taste

First, remove the breast meat from the rotisserie chicken. Chop into bite size cubes and set aside. Place the leftover chicken in a pot and cover with chicken broth and water. As part of this process be sure to get all the chicken juice and gelatin out of the chicken container as it has extra flavor too. I like to use hot water, pour into the container, mix around, then add to the pot. Be sure to keep at least some skin on the chicken as it also adds flavor.

Chop onion, celery, carrot, and leeks. Add all extra vegetable trimmings and add to pot with chicken. Keep carrots separate from other vegetables and set aside. Add bay leaves and bring pot to a boil. Reduce to a simmer with lid off for 2 hours. Take off heat and let cool slightly for 5-10 minutes then pour into a large bowl through a colander or large strainer. Rinse pot and remove any solids still stuck and then add the strained broth back to pot.

Add onion, celery, and leeks then bring to a simmer for at least 30 minutes. Add chicken and carrots and simmer for another 15 minutes or until carrots are cooked through but not yet mushy. Around this time you could choose to add some egg noodles if desired. Once carrots are tender the soup is finished. Adjust seasoning with salt and pepper to taste.

Note - The extra chicken still left on the carcass can be picked through once it cools in the strainer. While it contributed most of the flavor to the broth I've found that it can be revived nicely in a homemade chicken salad using plenty of good red wine vinegar and fresh herbs to bring back some brightness to it.

Personal Notes:
Personal Notes:
While the recipe's namesake derives from Marie (your author's wife) it got its name based on her affinity for the soup when I made it for her. Being a very healthy eater she enjoyed that it was healthy but filling too.

The recipe itself was derived from a restaurant in Chicago called River Roast which specialized in roasted meats. I worked as an accountant for the ownership group of River Roast (Levy Restaurants). A perk of being employed by Levy Restaurants was that employees and their guests were given 50% off everything at their restaurants so Marie and I took full advantage of this during this time. River Roast gave away recipe cards to patrons who didn't finish their whole chicken with instructions on what they could do with the leftovers. I initially prepared the soup according to the recipe card and then later adapted it to the more widespread supermarket rotisserie chicken.




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