Hey there, soup lovers!
Got a craving for something warm and comforting? I’ve got you covered!
Today, I’m sharing my go-to recipe for chicken soup using rotisserie chicken.
It’s quick, hearty, and packed with flavor—perfect for those chilly nights or when you need a little pick-me-up.
Plus, it’s a total time-saver!
Let’s dive in and get cooking!
Possible Ingredient Alternatives
Rotisserie chicken can be replaced with cooked, shredded chicken breast or thighs for a homemade alternative. This allows for more control over seasoning and reduces sodium content. Use about 3-4 cups of shredded chicken.
White rice can be substituted with brown rice, quinoa, or cauliflower rice for added nutritional value or lower carb options. Adjust cooking time as needed, as brown rice and quinoa may require longer cooking. For cauliflower rice, add it near the end of cooking to prevent overcooking.
Pecorino Romano cheese can be swapped with Parmesan or nutritional yeast for different flavor profiles or dairy-free options. Use the same amount of Parmesan, or about half the amount of nutritional yeast, adjusting to taste. Nutritional yeast provides a cheesy flavor while being vegan-friendly and adding B-vitamins to the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 100-110 g
- Carbohydrates: 60-70 g
Ingredients
- 2 cups chopped onion
- 4 fl oz extra virgin olive oil
- 2 bay leaves
- 2 oz chopped parsley (freshly chopped for vibrant color and flavor)
- 1 cup chopped celery (cut into 1/2-inch pieces)
- 1 rotisserie chicken (meat shredded, bones reserved for stock if desired)
- 1 cup cooked white rice (leftover white rice works great, or cook fresh)
- pepper to taste (freshly ground preferred)
- salt to taste
- 2 oz Pecorino Romano cheese (finely grated for best flavor)
- 1 cup chopped carrot
- 3 quarts chicken stock (I use homemade or Pacific Foods organic low sodium)
Step 1: Gather and Prepare Ingredients
Start by gathering all your ingredients: 3 quarts chicken stock, 1 rotisserie chicken, 2 cups chopped onion, 1 cup chopped carrot, 1 cup chopped celery, 2 bay leaves, 2 oz chopped parsley, 2 oz pecorino romano cheese, salt and pepper to taste, and 4 oz extra virgin olive oil.
Begin by preparing the mirepoix by chopping 2 cups of onion, 1 cup of carrot, and 1 cup of celery.
Step 2: Sauté the Mirepoix
In a large pot, heat 4 oz of extra virgin olive oil over medium heat.
Once heated, add the chopped onion, carrot, and celery to the pot.
Sauté the vegetables until they are softened, releasing their flavors into the oil.
Step 3: Prepare the Chicken
While the vegetables are cooking, remove the meat from the rotisserie chicken.
Begin with the wings, then proceed to the legs and thighs, and finally the breast.
Carefully inspect the chicken for any small bones and discard them.
Step 4: Add Stock and Seasonings
Once the vegetables are ready, pour in 3 quarts of chicken stock into the pot.
If you have less than 3 quarts, you can supplement with chicken base and warm water.
Add 2 bay leaves and season the mixture with salt and pepper to taste.
Stir the ingredients together and bring the soup to a boil.
Step 5: Incorporate Chicken and Final Ingredients
After the soup reaches a boil, add the shredded chicken to the pot.
Turn off the heat and add 2 oz of chopped parsley and 2 oz of pecorino romano cheese.
Stir well to ensure all ingredients are thoroughly combined.
Step 6: Serve and Enjoy
Serve the chicken soup hot, optionally with cooked white rice, noodles, or enjoy it on its own.
Relish the comforting flavors of this hearty soup!
