Description
A nourishing, flavorful soup made with rotisserie chicken and vegetables. Low-carb, paleo-friendly, and ready in under an hour.
Ingredients
Scale
- 1 whole rotisserie chicken (about 2.5–3 pounds)
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups water
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Remove all meat from rotisserie chicken and shred into bite-sized pieces. Reserve bones and skin.
- 2. Place bones and skin in large pot with 8 cups water, bay leaves, and half the salt. Simmer 30-45 minutes.
- 3. Strain broth through fine-mesh strainer, discarding solids. You should have about 6-7 cups broth.
- 4. Heat oil in same pot over medium heat. Sauté onion 4-5 minutes until translucent.
- 5. Add carrots and celery, cook 5-6 minutes until starting to soften.
- 6. Add garlic, thyme, rosemary, and turmeric. Cook 30-60 seconds until fragrant.
- 7. Add strained broth, remaining salt, and pepper. Bring to boil, then simmer 15-20 minutes.
- 8. Stir in shredded chicken and heat through 3-4 minutes.
- 9. Remove from heat and stir in parsley and lemon juice. Adjust seasoning to taste.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Soup will gel when cold due to natural collagen – this is normal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g