Rotisserie Chicken Soup With Potatoes
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 1 rotisserie chicken shredded (about 2 cups)
- 4-5 medium potatoes diced
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 4 garlic cloves minced
- 6 cups chicken stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Sauté The Vegetables
- Start by heating a little olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Stir frequently for about 5 minutes until the veggies start to soften.
Add Garlic And Potatoes
- Next, toss in the minced garlic and diced potatoes. Let the garlic cook until fragrant, about 1 minute.
Add Chicken And Stock
- Pour in the chicken stock, then add your shredded rotisserie chicken. I like to toss in some thyme and a bay leaf for extra flavor. Bring everything to a boil.
Simmer
- Once the soup reaches a boil, lower the heat and let it simmer for about 15-20 minutes. The potatoes should become tender, and the soup should be aromatic.
Season
- Add salt and pepper to taste. If you like a bit more zing, you can sprinkle in some crushed red pepper or paprika for a kick.
Serve
- Ladle the soup into bowls and serve warm. It’s perfect on its own or paired with a slice of crusty bread.
Notes
When making this recipe, I always recommend using a rotisserie chicken from your local store. It cuts down on prep time without sacrificing flavor. If you have leftovers, this soup keeps well in the fridge for up to 3 days or can be frozen for longer storage.