Description
A comforting and rich soup made with rotisserie chicken, vegetables, and optional heavy cream for extra richness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups shredded rotisserie chicken, skin removed
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1 teaspoon black pepper
- 1 bay leaf
- 1 cup heavy cream, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the sliced carrots and chopped celery, cooking for another 5 minutes.
- Mix in the shredded rotisserie chicken, chicken broth, dried thyme, oregano, salt, pepper, and bay leaf.
- Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- If using, stir in the heavy cream just before serving.
- Adjust seasoning to taste and serve hot.
Notes
Best eaten fresh the same day, but freezes well for up to 3 months without cream. Adjust salt based on the seasoning of the rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg