Easy Rotisserie Chicken Soup Recipe (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup (160g) chopped onions
02 -
2 medium celery sticks (80g), finely chopped
03 -
4 ounces (113g) fresh button mushrooms, quartered
04 -
3 carrots (216-300g), thinly sliced
→ Base Ingredients
05 -
3 tablespoons (40g) vegetable oil
06 -
3 tablespoons (22g) all-purpose flour
07 -
3 cups (681g) chicken or bone broth
08 -
1 to 1-½ cups (170-255g) cooked rotisserie chicken, finely diced
09 -
½ cup (114g) whipping cream
→ Seasonings
10 -
¼ teaspoon white pepper
11 -
½ teaspoon salt
12 -
¼ teaspoon freshly ground black pepper
13 -
⅛ teaspoon crushed red peppers
14 -
1 teaspoon fresh thyme (or ¼ teaspoon dried)
15 -
1 teaspoon poultry seasoning
16 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Heat vegetable oil in a large, heavy pot over medium heat. Add onions and celery, cooking until tender.
02 -
Add quartered mushrooms and continue cooking until soft.
03 -
Add white pepper, salt, black pepper, crushed red peppers, thyme, and poultry seasoning. Stir until fragrant.
04 -
Add flour and stir to coat the vegetables evenly.
05 -
Pour in chicken broth, add sliced carrots and diced chicken.
06 -
Cook over medium heat for 10-15 minutes or until carrots are tender.
07 -
Stir in whipping cream and garnish with chopped parsley before serving.
# Notes:
01 -
Can be customized with your favorite vegetables or whatever you have on hand
02 -
Freezes well and will keep in the freezer for 3-4 months