Description
This comforting rotisserie chicken soup is the ultimate solution for a quick, soul-warming weeknight dinner. By utilizing store-bought rotisserie chicken, this recipe achieves deep, savory, roasted flavor in under an hour without the need for long-simmered homemade stock. Packed with hearty red potatoes, vibrant carrots, and aromatic herbs, this soup delivers a restaurant-quality meal that is budget-friendly, family-approved, and perfect for meal prep.
Ingredients
1 whole Rotisserie Chicken, skin removed and meat shredded
10 cups water
2 tbsp Better Than Bouillon Roasted Chicken Flavor
1 tsp dried thyme
3 whole green onions, sliced
3 ribs celery, diced finely
3 medium carrots, peeled and sliced into rounds
3 medium red potatoes, scrubbed and sliced
1 bay leaf
Instructions
Carefully remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces; discard bones and skin.
Place a large 7-quart Dutch oven or soup pot on the stove over medium-high heat.
Add 10 cups of water to the pot and stir in the Better Than Bouillon until completely dissolved.
Add the dried thyme, sliced green onions, diced celery, chopped carrots, and sliced red potatoes to the pot.
Add the bay leaf and bring the mixture to a boil.
Reduce the heat to a simmer and cook for approximately 25-30 minutes, or until the vegetables are tender.
Stir in the shredded chicken and cook for an additional 5 minutes to ensure it is heated through.
Remove the bay leaf and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day. You can add extra vegetables like peas or corn if desired.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American