For the soup base, you will need to make a stock. This is easy and can be done the same day as you plan to eat the soup but it is best to allow it a day to “bloom” and to let the fat settle.

  1. Generously coat the whole chicken with Just Cook Ancho Chicken rub. If you have the time, let it spice up overnight.
  2. Roast in a preheated 375 degree oven for 1 hour (or until the internal temperature reaches 165 degrees)
  3. Remove from the oven and once cool, remove skin (this isn’t garbage) and meat
  4. Pull the meat apart and chop. This will end up in your soup. Refrigerate meat and skin until soup is ready.
  5. Transfer chicken carcass and wings to a large pot and cover with water. (3” over the carcasses)
  6. Allow to gently simmer uncovered for 3 hours
  7. Strain, cool and refrigerate
  8. It’s time to make soup…..remove chicken meat, skin and stock from the fridge.
  9. Skim fat off of stock and transfer to a pot and heat until simmering
  10. Add diced carrots and onion. Allow to gently simmer for about 30 minutes
  11. If you like chicken skin (and you should) wake it up in a 350 degree oven for about 20 minutes.
  12. Add chopped spinach, cooked pasta and chicken pieces to the soup. (you only need about 1/2 of the chicken pieces so feel free to save the rest for another recipe (see below!)
  13. Add salt and pepper as needed
  14. Garnish with pieces of crispy skin


  • 1 whole chicken (this will give you extra meat for other meals)
  • 12 chicken wings
  • 4 tbs Just Cook Ancho chicken blend
  • 2 qt chicken stock (see above)
  • 6 oz ditalini pasta, cooked (or some other small pasta such as orzo, orrechiette, shells, etc)
  • 1/2 lb cleaned spinach, chopped fine
  • 3 small carrots, diced
  • 1/2 small yellow onion, diced
  • 2 cups chopped chicken (from above)

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