2 medium rotisserie chickens 1 yellow onion, quartered 1 carrot, coarsely chopped 1 celery rib, coarsely chopped 2 medium carrots, diced 2 medium celery ribs, diced 3 large scallions, white and green parts, thinly sliced 2 cups bite-size broccoli or cauliflower florets, or a combination 1 medium zucchini, diced 1 medium squash, diced 1 tsp chili powder 1 tsp cumin 1 tsp all-purpose seasoning salt 1/4 cup pearled barley 1 cup pastina pasta
Stock (Use the first four ingredients):
Remove the meat from the chickens.
Shred and chop the meat into bite-size pieces, cover and refrigerate to add to the soup later.
In a large pot, combine the chicken skin and carcass with 6 cups of water, the onion, carrot and celery.
Cook for 1 hour over medium heat, skimming off any foam that rises to the surface.
Strain the stock through a colander into a large bowl, discarding the solids.
Season to taste with salt and pepper.
Soup: Place the stock back into the large pot.
Add the chicken, carrots, celery, scallions, broccoli or cauliflower, zucchini, squash, chili powder, cumin, all-purpose seasoning salt and barley.
Simmer for 1 hour.
Add the pastina pasta and cook for an additional 10 minutes.
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