Leftover Rotisserie Chicken Soup Recipe (Print Version)
# Ingredients:
→ Base Vegetables
01 -
3 tablespoons vegetable oil (40g)
02 -
1 cup fresh chopped onions (160g)
03 -
2 medium celery sticks, finely chopped (80g)
04 -
4 ounces fresh button mushrooms, quartered (113g)
05 -
3 carrots, thinly sliced (216-300g)
→ Seasonings & Spices
06 -
¼ teaspoon white pepper
07 -
½ teaspoon salt
08 -
¼ teaspoon freshly ground black pepper
09 -
⅛ teaspoon crushed red peppers
10 -
1 teaspoon fresh thyme (or ¼ teaspoon dried)
11 -
1 teaspoon poultry seasoning
→ Main Components
12 -
3 tablespoons all-purpose flour (22g)
13 -
3 cups chicken or bone broth (681g)
14 -
1 to 1-½ cups cooked rotisserie chicken, finely diced (170-255g)
15 -
½ cup whipping cream (114g)
16 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Heat the vegetable oil in a large, heavy pot over medium heat. Add the chopped onions and celery, cooking until they become tender and fragrant.
02 -
Toss in the quartered mushrooms and continue cooking until they become soft and release their moisture.
03 -
Sprinkle in all the seasonings - white pepper, salt, black pepper, red pepper flakes, thyme, and poultry seasoning. Stir until the spices become fragrant. Sprinkle flour over the vegetables and stir well to coat everything evenly.
04 -
Pour in the chicken broth and add the sliced carrots. Simmer over medium heat for 10-15 minutes, or until the carrots become tender.
05 -
Add the diced rotisserie chicken and stir in the whipping cream. Heat through gently. Just before serving, sprinkle with fresh chopped parsley.
# Notes:
01 -
This soup is a perfect way to use up leftover rotisserie chicken, creating a creamy, comforting meal.
02 -
The soup can be frozen for 3-4 months in an airtight container.