Quick Rotisserie Chicken Soup
A comforting, homemade soup that tastes like it simmered all day but takes only 30 minutes! Perfect for busy families using a store-bought rotisserie chicken shortcut.
Equipment
- Large soup pot
- Food Processor
- Cheesecloth
Ingredients
Base Ingredients
- 2 tablespoons butter or olive oil
- 4 cloves garlic crushed
- 1 large yellow onion finely chopped
- 4 small organic russet potatoes peeled and cut into 1/4" cubes
- 4 medium carrots peeled and cut into 1/8" cubes
- 8 cups chicken stock
- 3 cups rotisserie chicken meat cut into bite sized pieces
Seasoning & Herbs
- 2 teaspoons kosher salt
- freshly ground black pepper to taste
- 1 small bunch flat leaf parsley
- 1 dried bay leaf
- 1 teaspoon red wine vinegar adds brightness
Instructions
- Heat a large soup pot over medium heat. Add butter (or oil) and then chopped onion with a pinch of salt and pepper. Cook 8 to 10 minutes until softened.
- Add (drained) potatoes and carrots and continue cooking another 8 to 10 minutes to develop flavor.
- Add garlic, chicken, parsley and bay leaf sachet, salt, pepper and broth. Raise heat to high and bring to a boil.
- Lower to a simmer and cook 10 to 12 minutes until potatoes are tender but not falling apart.
- Remove herb sachet and discard. Stir in the red wine vinegar. Adjust salt and pepper as needed and serve.
Notes
Pro Tip: Keep peeled potatoes in cold water until ready to use to prevent browning. Always add the vinegar at the very end to brighten the flavors!
