Imagine transforming yesterday's rotisserie chicken into a steaming, soul-warming soup that will make your taste buds dance with delight! This isn't just another soup recipe—it's a culinary lifesaver that turns leftovers into a gourmet meal in just 30 minutes. Whether you're battling a chilly evening or craving a quick, nutritious dinner, this Leftover Rotisserie Chicken Soup is about to become your new kitchen superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables: dice the onion, slice carrots and celery into uniform pieces, and shred the rotisserie chicken into bite-sized chunks.
- Heat a large pot over medium heat and add a small amount of olive oil to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add sliced carrots and celery to the pot, cooking for an additional 2-3 minutes to slightly soften the vegetables and release their flavors.
- Pour the chicken broth into the pot, ensuring all vegetables are submerged.
- Sprinkle dried thyme into the broth, and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes until vegetables are tender.
- Add the shredded rotisserie chicken to the soup, stirring gently to distribute evenly.
- Simmer for an additional 3-5 minutes to heat the chicken thoroughly and allow flavors to meld together.
- Taste and adjust seasoning as needed, adding more salt, pepper, or thyme to preference.
- Serve hot, optionally garnishing with fresh parsley or a squeeze of lemon juice for added brightness.
Tips
- Choose Quality Chicken: Use a well-seasoned rotisserie chicken for maximum flavor. The pre-cooked meat adds depth and saves you cooking time.
- Uniform Vegetable Cuts: Slice carrots and celery into similar-sized pieces to ensure even cooking and a professional-looking soup.
- Layer Flavors: Sauté onions first to develop a rich, sweet base before adding other vegetables.
- Simmer Smartly: Keep the soup at a gentle simmer to prevent overcooking vegetables and maintain their texture.
- Season Gradually: Add salt and pepper in stages, tasting as you go to achieve the perfect balance.
- Optional Enhancements: Consider adding a splash of white wine, a dash of fresh herbs, or a squeeze of lemon at the end for extra complexity.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days and often tastes even better the next day!
Nutrition Facts
Calories: 171kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 75mg
