rotisserie chicken soup
I've made this soup many times for my family for many years from either a rotisserie chicken, or left over chicken. You can follow the same recipe using leftover turkey. It is a recipe from scratch so use your taste to add more of this or that.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 small rotisserie chicken, deboned
- 1 large onion chopped
- 5 - carrots sliced about 1/4" thick
- 4 stalks celery diagonally sliced
- 3 cloves garlic chopped
- 1 can diced or stewed tomatoes
- 2 - 32 oz. low sodium chicken broth/stock
- 2 packages granulated low sodium chicken boullion
- 1/2 teaspoon red pepper flakes
- 2 teaspoons black pepper
- 1 pinch thyme
- 1 pinch rosemary
- 2 teaspoons parsley
- - salt as needed
- 2-4 tablespoons olive oil, extra virgin
How To Make rotisserie chicken soup
-
Step 1Take the skin and meat off the bone of the thigh, legs,wings and use about half of the breast meat. Set aside. -
Step 2In a large pot, heat about 2 tablespoons of olive oil. Add 3 cloves of chopped garlic and brown in the oil. Next add your chopped onion and cook until tender. Add the sliced carrots, sliced celery, canned tomatoes and cook about 5 minutes. Next add all of your seasonings to the vegetables and continue to cook about 5 minutes on medium. Add your two boxes of chicken stock and the cut up chicken. Turn heat on high just until boiling. Once soup comes to a good boil, lower the heat to medium. Cover with a top and cook about 30-45 minutes.
-
Step 3Once the vegetables are tender, add 1 diced potato (optional) and about 1/2 cup of Orzo. Drizzle additional olive oil in the soup. Continue cooking and stirring until the pasta is done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes