January 8, 2015

Rotisserie Chicken Soup


‘Tis the season of common colds and chicken soup.  Warm, delicious chicken soup can take a while to cook if you expect to do it the old fashioned way with raw chicken and water.  This recipe skips those steps and gives you a punch of flavor, in a short amount of time.

A few years ago, I realized what a great thing a Stop and Shop rotisserie chicken truly is.  Not only are they convenient and tasty, but you can typically find them all natural.  I’m not sure if it’s the harsh below-zero temperature outside or the fact that I LOVE soup, but I had a sudden craving for homemade chicken soup and needed it for dinner ASAP.

The Tips



The Recipe

Rotisserie Chicken Soup
Yields 4
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  1. 1 tablespoon extra virgin olive oil (EVOO)
  2. 1/2 yellow onion, grated
  3. 4 celery stalks, thinly sliced
  4. 4-5 carrots, thinly sliced
  5. 1-2 tablespoons quinoa or rice
  6. 1 tablespoon chopped parsley
  7. 1 tablespoon chopped dill
  8. 1/4 teaspoon red pepper flake
  9. Salt and Pepper to taste
  10. 4 cups low sodium or 'no salt added' chicken stock
  11. 1 rotisserie chicken, meat pulled off the bone
  12. 1/2 cup Parmesan cheese for serving (optional)
  1. Over medium heat, add EVOO to the bottom of a large pot. Add the onion, celery and carrots. Cook until soft, stirring occasionally.
  2. While the veggies are softening, using two forks, pull the chicken meat from the bones. It should fall apart quite easily. Set aside.
  3. Combine the quinoa/rice with the veggies and cook until toasted, about 1-2 minutes. Next, add the herbs, red pepper flake, salt and pepper.
  4. Pour in the chicken stock, then add the chicken meat. Cook for 10-15 minutes, or enough time for the quinoa/rice to cook and the flavor to come together, stirring occasionally.
  1. Serve with grated Parmesan and a sprinkling of extra herbs & red pepper flake, if you desire.
Lana del Crave https://lanadelcrave.com/

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