Summer Soup with Homemade Stock

The summer garden is bountiful, especially with squash…

My husband came home from a cookout with tons of extra rotisserie chicken the other day.

It was far more then we could ever eat, and I am not one to waste.


…and it is especially tasty when it is rotisserie and you have tons of herbs from the garden to enhance it!

This light and refreshing soup took two days to make, but you could do it in one. The beauty of soup is that is doesn’t have to be exact measurements. I sort of just go with my gut, and use what I have on hand.

Stock Ingredients

Chicken- 5 thighs, 2 breasts, 3 drumsticks, and 3 wings

Basil, oregano, thyme – stems and all

1/2 tsp. of cumin seeds

2 Bay leaves

1 tbs of black peppercorns

Onion tops and scraps (bulb goes in the soup)


Bring everything to a boil, then put a lid on it and bring down to a simmer. You are going to lose some water through the process, so best to start out with as much as possible. As it condenses your flavor will become more rich.

At a minimum cook it for 1 hour, but I like to do it until the meat is falling off the bone. Bones give stock so much more flavor.

Let cool and strain the stock from the soup. Pick all the meat out from what has been strained, and place back into the broth. Discard everything else.


Soup Ingredients

1 whole onion bulb

2 normal sized squash

2 normal sized zucchini

One large container of portable mushrooms


Let everything cook until it is soft.

Here is where you choose if you want it to be a one or two days soup.

One day: There will be fat glistening on top. If you are ready to eat right away take a large spoon and place just below, all the fat will run into it. Skim off as much as you can.

Two day: Place in the refrigerator overnight. The fat will solidify, and will come off in a couple large hunks. This is very easy. I prefer this method as it gives all the flavors time to meld.

Heat and enjoy!

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