rotisserie chicken soup
(1 rating)
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.
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For rotisserie chicken soup
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1 smrotisserie chicken, deboned
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1 lgonion chopped
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5carrots sliced about 1/4" thick
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4 stalkcelery diagonally sliced
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3 clovegarlic chopped
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1 candiced or stewed tomatoes
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232 oz. low sodium chicken broth/stock
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2 pkggranulated low sodium chicken boullion
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1/2 tspred pepper flakes
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2 tspblack pepper
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1 pinchthyme
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1 pinchrosemary
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2 tspparsley
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salt as needed
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2-4 Tbspolive oil, extra virgin
How To Make rotisserie chicken soup
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1Take the skin and meat off the bone of the thigh, legs,wings and use about half of the breast meat. Set aside. -
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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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