Rotisserie Chicken Potato Soup
Equipment
- 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
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
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.