Rotisserie Chicken Potato Soup is a comforting and hearty dish that combines the succulent flavors of rotisserie chicken with the creamy, rich texture of potatoes. This soup is perfect for chilly evenings, offering a warm and satisfying meal that’s both easy to prepare and deeply nourishing.
Utilizing the convenience of pre-cooked rotisserie chicken, this recipe reduces prep time while maximizing flavor, making it an ideal choice for a quick weeknight dinner or a cozy weekend lunch.
With its blend of tender chicken, savory potatoes, and aromatic herbs, Rotisserie Chicken Potato Soup is sure to become a favorite in your culinary repertoire.
How To Make Chicken Soup Without Overcooking Chicken?
To make chicken soup without overcooking the chicken, I follow these steps:
- Use bone-in, skinless chicken pieces.
- Start by simmering the broth with vegetables and seasonings.
- Add the chicken after the broth is hot and flavorful.
- Cook the chicken gently on low heat.
- Check the chicken’s internal temperature with a meat thermometer.
- Remove the chicken once it reaches 165°F (74°C).
- Shred or chop the chicken, then add it back to the soup.
- Simmer for a few more minutes to meld the flavors.
How Do You Thicken Chicken Potato Soup?
To thicken chicken potato soup, I follow these steps. First, I mash some of the potatoes directly in the pot. This adds natural starch and thickens the soup. Another method I use is to add a slurry.
I mix equal parts flour and cold water, then stir it into the soup. Sometimes, I use cornstarch instead of flour for a gluten-free option. I let the soup simmer for a few minutes to let it thicken.
If I want a creamier texture, I add a bit of heavy cream or a dollop of sour cream. Lastly, I make sure to stir frequently to prevent lumps. These techniques always make my soup rich and hearty.
How To Make Rotisserie Chicken Potato Soup?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large pot
- Wooden spoon or ladle
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried celery (or 1 celery stalk, diced)
- Salt and pepper to taste
- 2 cups shredded rotisserie chicken
- 1 cup milk or cream
- 2 tablespoons flour
- Chopped fresh parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Add the minced garlic and diced carrot, sauté for an additional 2-3 minutes until fragrant and the carrot starts to soften.
Add Potatoes And Broth
Add the diced potatoes to the pot and stir well to combine. Pour in the chicken broth and add the dried thyme and dried celery (or diced celery stalk if using fresh). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Thicken The Soup
In a small bowl, whisk together the flour and milk or cream until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. Continue to cook for another 5-7 minutes, allowing the soup to thicken.
Add Chicken And Final Touches
Stir in the shredded rotisserie chicken, letting it heat through for about 5 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve
Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy your comforting and hearty rotisserie chicken potato soup!
Nutrition Facts Of Rotisserie Chicken Potato Soup
- Calories: 350 kcal
- Total Fat: 14 g
- Cholesterol: 90 mg
- Sodium: 900 mg
- Total Carbohydrates: 30 g
- Protein: 25 g
Tips
Use Homemade Broth: For even richer flavor, use homemade chicken broth instead of store-bought.
Add Vegetables: Feel free to add other vegetables like carrots or celery for extra nutrients and texture.
Make It Creamier: Increase the amount of milk or cream if you prefer a creamier soup.
Health Benefits Of Rotisserie Chicken Potato Soup
Protein-Rich: Rotisserie chicken provides high-quality protein, essential for muscle repair and growth.
Vitamins And Minerals: Potatoes are rich in vitamin C, potassium, and fiber, contributing to overall health and well-being.
Special Note
This soup stores well in the refrigerator for up to 3 days and can also be frozen for longer storage. Simply reheat gently on the stove or in the microwave until warmed through.
Can You Freeze Chicken Soup With Potatoes?
Yes, you can freeze chicken soup with potatoes. I do it often. The potatoes may change texture slightly. They might become a bit grainy. I recommend cutting them into larger pieces.
This helps them hold up better. Let the soup cool before freezing. Store it in airtight containers. I label them with the date. Reheat gently when ready to eat. It’s a convenient meal to have on hand.
Conclusion
I hope you enjoy making and savoring this Rotisserie Chicken Potato Soup as much as I do. It’s a simple yet hearty dish that brings comfort with every spoonful.
Perfect for a quick weeknight dinner or a lazy weekend lunch, this soup is versatile and endlessly satisfying. Bon appetite!
Rotisserie Chicken Potato Soup
Equipment
- Large pot
- Wooden spoon or ladle
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients Â
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 medium carrot, peeled and diced
3 medium potatoes, peeled and diced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried celery (or 1 celery stalk, diced)
Salt and pepper to taste
2 cups shredded rotisserie chicken
1 cup milk or cream
2 tablespoons flour
Chopped fresh parsley for garnish
InstructionsÂ
Prepare The Base
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Add the minced garlic and diced carrot, sauté for an additional 2-3 minutes until fragrant and the carrot starts to soften.
Add Potatoes And Broth
- Add the diced potatoes to the pot and stir well to combine. Pour in the chicken broth and add the dried thyme and dried celery (or diced celery stalk if using fresh). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Thicken The Soup
- In a small bowl, whisk together the flour and milk or cream until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. Continue to cook for another 5-7 minutes, allowing the soup to thicken.
Add Chicken And Final Touches
- Stir in the shredded rotisserie chicken, letting it heat through for about 5 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve
- Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy your comforting and hearty rotisserie chicken potato soup!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.