Use the bones of a rotisserie chicken to make homemade chicken broth, a jumping point for soups like lemon chicken with spinach and dill (L). Lauren Volo
If you’ve got it, garnish the soup with crumbled feta.
Serves 4
2 tablespoons olive oil
1 onion, chopped
1 1/2 quarts chicken broth
5 tablespoons lemon juice
3 to 4 cups shredded cooked chicken
1/2 cup small dried pasta, such as ditalini
2 eggs
2 egg yolks
8 ounces baby spinach
1/4 cup chopped fresh dill
Salt and ground black pepper
Heat the oil in a soup kettle over medium-high heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the broth, 3 tablespoons of the lemon juice, and the chicken. Bring to a simmer, reduce the heat to medium-low, and add the pasta. Continue to simmer, partially covered, until tender, 10 to 12 minutes.
