1cooked rotisserie chicken(This works great with leftovers!)
10black peppercorns
1medonion, chopped(Check out our handy how-to video)
2medcarrots, chopped
4clovesgarlic, minced
2inchginger, peeled and minced
1/2tspcayenne
2cupsbaby spinach
2/3cuppasta(We used corallini)
Instructions
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.
Notes
Don't have the time to make the broth? Skip the first step and use store bought broth for the soup.