Rotisserie chicken is a fast and delicious base for a hearty soup. This version skips the noodles or rice, but feel free to add 1-2 cups cooked just before serving. Makes 8 one-cup servings.
2 tablespoons extra-virgin olive oil
1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)
3 medium carrots, thinly sliced (about 1 cup)
2 large celery stalks, chopped (about 1 cup)
2 large garlic cloves, minced (about 1 Tbsp.)
1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
8 cups low-sodium chicken broth or water
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt (if using water)
1/4 teaspoon black pepper
Chopped fresh flat-leaf parsley or dill
Heat oil in a large Dutch oven over medium-high.
Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes.
Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes. Garnish with chopped parsley.
Nutrition Information per one cup serving
Total Fat: 10.3g
Total Carbohydrates: 8g
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