Ingredients
The Fats & Base
- Skin and fat from 1 whole rotisserie chicken (~1 oz fat, ~0.7 oz skin)
- 1 Tbsp olive oil (optional, only if the chicken is very lean)
- 5 medium bell peppers (18–21 oz) — red, yellow, or orange, cored and seeded
- 2 large onions (10.5–12 oz), peeled
- 1½–2 Tbsp jarred minced garlic
The Broth & Mix-Ins
- 10–12 cups homemade chicken broth
- Meat from 1 whole rotisserie chicken (12–16 oz), shredded
- 3 large carrots (7–8 oz), peeled and diced
- 1 bag (10–12 oz) frozen spinach
- ½ cup heavy cream
The Herbs & Spices
- 1 Tbsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes
- 1 bay leaf
- Kosher salt and black pepper, to taste
Directions
- Render the chicken fat. Preheat the oven to 400°F. Peel the skin and any pockets of fat off the rotisserie chicken and place them in a cold 6-quart Dutch oven. Cook over medium-low for 10–15 minutes, stirring occasionally, until the fat renders out and the skin crisps. Set the crispy skin aside for garnish; leave the fat in the pot.
- Roast the vegetables. Rough-chop the bell peppers and onions and toss them in the pot to coat in the rendered fat (add a splash of olive oil if you didn’t get about 2 tablespoons of fat). Roast uncovered at 400°F for 35–40 minutes, stirring halfway, until the edges are dark and caramelized.
- Sizzle and blend. With oven mitts, move the pot back to the stovetop. Stir in the garlic and let it sizzle in the residual heat for about 60 seconds. Pour in 2 cups of broth to deglaze, then purée everything with an immersion blender until completely smooth.
- Simmer. Over medium heat, stir in the remaining 8–10 cups of broth, the carrots, oregano, basil, smoked paprika, red pepper flakes, and bay leaf. Simmer gently for 15–20 minutes until the carrots are tender.
- Add chicken and spinach. Stir in the shredded chicken and the frozen spinach. Simmer 5–10 minutes until everything is hot and the spinach is fully incorporated.
- Finish with cream. Turn off the heat (this prevents curdling), remove the bay leaf, and slowly stir in the heavy cream. Season with salt and pepper. Serve hot, topped with crumbled crispy chicken skin.