Rotisserie Chicken Soup

4
Gia Peterkin Trower

By
@peterkig

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 1 small
    rotisserie chicken, deboned
  • 1 large
    onion chopped
  • 5
    carrots sliced about 1/4" thick
  • 4 stalk(s)
    celery diagonally sliced
  • 3 clove
    garlic chopped
  • 1 can(s)
    diced or stewed tomatoes
  • 2
    32 oz. low sodium chicken broth/stock
  • 2 pkg
    granulated low sodium chicken boullion
  • 1/2 tsp
    red pepper flakes
  • 2 tsp
    black pepper
  • 1 pinch
    thyme
  • 1 pinch
    rosemary
  • 2 tsp
    parsley
  • ·
    salt as needed
  • 2-4 Tbsp
    olive oil, extra virgin

How to Make Rotisserie Chicken Soup

Step-by-Step

  1. Take the skin and meat off the bone of the thigh, legs,wings and use about half of the breast meat. Set aside.
  2. In 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.
  3. Once 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.

Printable Recipe Card

About Rotisserie Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American




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