Rotisserie chicken is an excellent base for a variety of comforting soups. Options include classic chicken noodle, creamy chicken and wild rice, and spicy chicken tortilla soup. For a lighter dish, lemon chicken orzo soup shines with its revitalizing flavors. Other warm favorites include chicken and dumplings, cheesy chicken broccoli soup, and chicken gnocchi soup. Each recipe offers a unique twist on comfort. Explore these delightful combinations and discover more delicious rotisserie chicken soup ideas.
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a comforting and nourishing dish that is perfect for chilly evenings or when you're feeling under the weather.
Using rotisserie chicken not only speeds up the cooking process but also adds great flavor, making this soup an easy yet hearty meal for the whole family.
The entire preparation takes about 30 minutes, making it a quick go-to recipe for busy weeknights.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the egg noodles and cook according to package instructions, usually about 6-8 minutes.
- After the noodles are cooked, add the shredded rotisserie chicken to the pot.
- Season the soup with thyme, parsley, salt, and pepper. Stir well and let it simmer for about 5 more minutes to meld the flavors.
- Adjust seasoning to taste, and serve hot, garnished with fresh parsley if desired.
Variations and Tips:
- For a creamier soup, add a splash of heavy cream or half-and-half just before serving.
- If you prefer a more robust flavor, consider adding a bay leaf during the simmering stage and remove it before serving.
- For a low-carb option, substitute egg noodles with zucchini noodles or cauliflower rice.
- Feel free to brighten your soup with a squeeze of lemon juice right before serving.
- Make it a hearty meal by adding additional vegetables like spinach or mushrooms.
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Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup is a comforting and nutritious dish that's perfect for chilly evenings or when you're in need of a cozy meal. This soup is made using rotisserie chicken, wild rice, and a creamy broth, making it delicious while also being easy to prepare.
Ideal for families and gatherings, it can be ready in about 45 minutes and is sure to delight everyone at the table.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the rinsed wild rice and cook for an additional 2-3 minutes to lightly toast the rice.
- Add the shredded rotisserie chicken to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the rice is tender.
- Once the rice is cooked, stir in the heavy cream, dried thyme, dried rosemary, salt, and pepper. Cook for another 5 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Variations and Tips:
- Vegetable Add-ins: Consider adding mushrooms, spinach, or peas for extra nutrition and color.
- Lean Option: Replace heavy cream with half-and-half or milk for a lighter version.
- Herb Swap: Fresh herbs like dill or basil can be used instead of dried herbs for a more vibrant flavor.
- Slow Cooker Version: Combine all ingredients except for the cream in a slow cooker and cook on low for 6-8 hours. Stir in the cream before serving.
- Make it Spicy: Add a pinch of red pepper flakes or some cayenne pepper for a kick!
With its creamy texture and wholesome ingredients, this soup is a delightful way to enjoy the convenience of rotisserie chicken!
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Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup is a flavorful, hearty dish that combines the warmth of traditional Mexican cuisine with the comforting texture of soup. This dish is perfect for anyone looking to spice up their weeknight meals or feed a crowd with minimal effort, as it can be made using leftover rotisserie chicken.
The preparation time is quick, taking about 10 minutes, with a cooking time of approximately 30 minutes, allowing you to enjoy a delicious, home-cooked meal in less than an hour!
Ingredients:
- 1 rotisserie chicken, shredded
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (1.25 oz) sliced jalapeños (or to taste)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Tortilla strips
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Lime wedges (for serving)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, approximately 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the shredded rotisserie chicken, chicken broth, diced tomatoes with green chilies, black beans, jalapeños, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare the tortilla strips by frying them in a small pan with a bit of oil until crispy or using store-bought tortilla chips.
- Taste and adjust seasonings if needed, then serve hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime juice.
- Top with tortilla strips for an extra crunch.
Variations and Tips:
- For a creamier soup, you can stir in a cup of heavy cream or coconut milk before serving.
- Add corn for sweetness or bell peppers for more texture.
- If you prefer a milder soup, reduce the amount of jalapeños and chili powder.
- Serve the soup with warm crusty bread or cornbread for a filling meal.
- Make it vegetarian by omitting the chicken and using vegetable broth, adding more beans or lentils for protein.
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Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a light and invigorating dish that combines tender rotisserie chicken, vibrant lemon, and delicate orzo pasta in a savory broth.
Perfect for a cozy weeknight dinner or a comforting meal when you're feeling under the weather, this soup is both easy to prepare and full of flavor. It takes about 30 minutes to make, making it a convenient option for busy home cooks or anyone looking to whip up something delicious in no time.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup rotisserie chicken, shredded
- 1 cup orzo pasta
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté for about 3 minutes until softened.
- Add the minced garlic, carrots, and celery, cooking for another 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the orzo pasta and cook according to package instructions, typically about 8-10 minutes, until al dente.
- Stir in the shredded rotisserie chicken, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Let the soup simmer for an additional 2-3 minutes to heat through, then remove from heat.
- Serve the soup hot, garnished with fresh parsley.
Variations and Tips
- For a creamier soup, stir in a splash of heavy cream just before serving.
- To add a bit more texture, consider tossing in some chopped kale or spinach during the last few minutes of cooking.
- If you're looking for a gluten-free version, substitute the orzo with quinoa or rice.
- Adjust the lemon juice according to your taste preference—add more for a zestier flavor or reduce for a milder broth.
- This soup keeps well in the fridge for 3-4 days; just be aware that the orzo may absorb more broth as it sits. You can add additional broth when reheating to maintain the desired consistency.
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Chicken and Dumplings
Chicken and dumplings is a comfort food classic, perfect for cozy family dinners or as a warming dish on chilly evenings. This dish showcases tender pieces of rotisserie chicken swimming in a rich, savory broth, paired with fluffy dumplings that soak up all the delicious flavors. It's ideal for busy weeknights as it can be prepared in about 30 minutes, allowing you to indulge in a hearty meal without spending hours in the kitchen.
Ingredients:
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced carrots, celery, onion, and garlic, and sauté until the vegetables are softened, about 5-7 minutes.
- Add the shredded rotisserie chicken, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring the mixture to a simmer and let it cook for 10 minutes.
- While the broth is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
- Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let them steam for 10-15 minutes without lifting the lid, until the dumplings are cooked through and fluffy.
- Once done, gently stir in the chopped parsley and adjust the seasoning if necessary. Serve hot with additional parsley as garnish.
Variations and Tips:
- For added flavor, you can mix in frozen peas or corn during the last few minutes of cooking.
- If you prefer a thicker broth, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, then stir it into the broth before adding the dumplings.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make it spicy by adding a pinch of cayenne pepper or red pepper flakes to the broth.
- Consider serving with warm, crusty bread on the side for a complete meal.
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Southwest Chicken Black Bean Soup
Southwest Chicken Black Bean Soup is a flavorful and hearty dish perfect for a family dinner or a cozy meal with friends. This meal is not only a delicious way to utilize leftover rotisserie chicken, but it also packs a nutritious punch with black beans and an array of spices. The preparation time is around 10 minutes, with a cooking time of approximately 30 minutes, making it a quick yet satisfying option for any night of the week.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with green chilies is best)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn (frozen or canned)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the shredded rotisserie chicken, black beans, diced tomatoes, corn, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper to the pot. Stir until well combined.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
- Taste and adjust seasoning, adding more salt, pepper, or spices as desired.
- Serve hot, garnished with fresh cilantro and lime wedges.
Variations & Tips:
- For a spicier version, add jalapeños or a couple of dashes of hot sauce while cooking.
- If you're looking to add more veggies, diced bell peppers or zucchini can be included.
- For a creamier texture, stir in some sour cream or shredded cheese before serving.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months. Just reheat before serving.
- Consider serving with tortilla chips or cornbread for a complete meal.
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Broccoli Cheddar Chicken Soup
Broccoli Cheddar Chicken Soup is a comforting and hearty dish that combines tender chunks of rotisserie chicken with fresh broccoli, rich cheddar cheese, and creamy broth. This recipe is perfect for families looking for a quick and nutritious meal, ideal for busy weeknights or cozy weekends.
With a prep time of just 15 minutes and a cooking time of 30 minutes, you can have this delicious soup on the table in under an hour.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 3 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Add the broccoli florets to the pot and sauté for an additional 2-3 minutes until they start to soften.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes, or until the broccoli is tender.
- Stir in the shredded rotisserie chicken and continue to simmer for another 5 minutes.
- Reduce the heat to low and add the heavy cream and shredded cheddar cheese, stirring until the cheese melts and the soup is creamy.
- Season with salt, pepper, and dried thyme, if using. Allow the soup to simmer for another 2-3 minutes before serving.
Variations and Tips:
- For a lighter version, you can substitute the heavy cream with half-and-half or even use a non-dairy crème or milk alternative.
- Feel free to add other vegetables like carrots or peas for extra nutrition.
- For a spice kick, add a pinch of cayenne pepper or red pepper flakes.
- If you want a thicker soup, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) before adding the cheese.
- Serve with crusty bread or croutons for a complete meal.
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Chicken Fajita Soup
Chicken Fajita Soup is a flavorful and hearty dish that combines the classic tastes of chicken fajitas with the comforting warmth of soup. Ideal for busy weeknights or a cozy family dinner, this dish can be prepared in just about 30 minutes, making it a perfect choice for those looking to whip up a quick yet satisfying meal.
The vibrant colors and spices will delight the senses, offering a wonderful way to enjoy a classic dish in a new form.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Lime wedges (for serving)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the shredded rotisserie chicken, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and bring the soup to a boil.
- Reduce heat to low and let it simmer for about 10 minutes, allowing the flavors to meld.
- Stir in the black beans and corn, and let the soup simmer for another 5 minutes until everything is heated through.
- Taste and adjust seasonings accordingly, adding more salt, pepper, or spices if needed.
- Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges on the side.
Variations and Tips:
- For added spice, include sliced jalapeños or a dash of hot sauce to taste.
- If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream before serving.
- Substitute the rotisserie chicken with grilled shrimp or tofu for a different protein option.
- Serve with tortilla chips on the side for crunch, or top the soup with crushed tortilla chips for added texture.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use. Just be sure to reheat thoroughly before serving.
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Thai Coconut Chicken Soup
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, chopped and smashed
- 3-4 slices of galangal or ginger
- 2-3 kaffir lime leaves, torn
- 1-2 Thai bird's eye chilies, smashed (adjust for heat preference)
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon fish sauce
- Juice of 1 lime
- Fresh cilantro, for garnish
- Green onions, chopped, for garnish
- Salt and pepper to taste
Cooking Steps:
- In a large pot over medium heat, combine the chicken broth, coconut milk, lemongrass, galangal (or ginger), kaffir lime leaves, and bird's eye chilies. Bring to a gentle simmer.
- Add the sliced mushrooms and red bell pepper to the pot. Cook for about 5 minutes until the vegetables are tender.
- Stir in the shredded rotisserie chicken and cherry tomatoes. Continue to simmer for an additional 5-7 minutes to heat through.
- Add the fish sauce and lime juice, stirring well. Taste and adjust seasoning with salt, pepper, or additional fish sauce as desired.
- Remove from heat and discard the lemongrass and lime leaves from the soup.
- Serve hot, garnished with fresh cilantro and chopped green onions.
Variations and Tips:
- For a vegetarian option, substitute chicken with tofu or additional vegetables, and use vegetable broth.
- Add rice noodles or jasmine rice for a heartier meal.
- Adjust the number of bird's eye chilies based on your heat preference or substitute with a milder pepper if desired.
- For added freshness, finish with a sprinkle of fresh lime zest before serving.
- Make sure to use fresh herbs for the best flavor, and don't skip on the garnishes as they add a nice touch to the soup's presentation.
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Chicken and Vegetable Soup
Rotisserie Chicken and Vegetable Soup is a hearty and comforting dish that brings together the rich flavors of tender rotisserie chicken with a medley of fresh vegetables. This soup is ideal for families looking for a quick and nutritious meal, as it requires minimal prep time and can be on the table in under 30 minutes. The combination of wholesome ingredients makes it perfect for anyone needing a warm, nourishing dish, whether you're feeling under the weather or just craving a cozy meal.
Ingredients:
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 1 cup green beans, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Add the minced garlic, dried thyme, and dried rosemary to the pot. Stir for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Add the shredded rotisserie chicken and chopped green beans to the pot. Stir to combine and let simmer for another 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Season the soup with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Variations and Tips:
- For a heartier version, add 1 cup of small pasta, such as macaroni or orzo, in the last 10 minutes of cooking.
- Substitute or add other vegetables such as potatoes, corn, or peas for added variety.
- For a spicier kick, consider adding a pinch of red pepper flakes or a splash of hot sauce.
- If you have leftover vegetables in your fridge, feel free to toss them into the soup to minimize waste.
- This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well, making it a great option for meal prep.
Rustic Chicken and Barley Soup
Rustic Chicken and Barley Soup is a hearty and comforting dish, perfect for families or anyone looking for a nourishing meal that warms the soul. This soup combines tender pieces of rotisserie chicken with wholesome barley, assorted vegetables, and aromatic herbs, making it a well-rounded option for both lunch and dinner.
With a prep time of only 10 minutes and a cooking time of roughly 40 minutes, this dish is a wonderful way to utilize leftover rotisserie chicken while also creating a filling and flavorful soup.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the shredded rotisserie chicken, pearl barley, dried thyme, dried parsley, bay leaf, and chicken broth to the pot. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the barley is tender.
- After 30 minutes, season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Variations and Tips:
- To add more depth to the flavor, consider adding a splash of white wine after sautéing the vegetables, allowing it to cook down for a couple of minutes before adding the broth.
- Feel free to incorporate other vegetables, such as peas, spinach, or zucchini, for extra nutrients and color.
- If you prefer a creamier soup, you can stir in a splash of heavy cream or half-and-half towards the end of cooking.
- To make it a quicker process, use pre-cooked barley or substitute it with rice or quinoa.
- This soup freezes well, so consider making a double batch and storing some for later enjoyment.
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a comforting and creamy dish that combines the rich flavors of traditional chicken pot pie into a warm, hearty soup. This recipe is perfect for families, ideal for chilly nights, and a great way to use leftover rotisserie chicken. Preparation time is about 15 minutes, with an additional 30-40 minutes for cooking, making it a quick and satisfying meal option.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 2 cups frozen peas
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 cup puff pastry, cut into squares (optional for topping)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5-6 minutes until the vegetables start to soften.
- Add the dried thyme and rosemary, stirring to combine. Cook for 1 minute to release the flavors.
- Pour in the chicken broth, mixing well. Bring the mixture to a simmer.
- Add the shredded rotisserie chicken and frozen peas to the pot. Stir well and let it cook for an additional 10 minutes.
- In a small bowl, whisk together the heavy cream and flour until smooth. Gradually add this mixture to the soup, stirring continuously until the soup thickens. Season with salt and pepper to taste.
- If using puff pastry, preheat the oven according to package instructions and bake the squares until golden brown. Serve the soup hot, topped with the baked puff pastry and garnished with fresh parsley if desired.
Variations and Tips:
- For a healthier version, substitute half-and-half for heavy cream and whole wheat flour for all-purpose flour.
- Mix in other vegetables like corn or green beans for added texture and flavor.
- For a gluten-free option, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer shelf life. Reheat gently on the stove before serving.
Buffalo Chicken Soup
Buffalo Chicken Soup is a hearty and spicy dish that combines the rich flavors of rotisserie chicken with the tanginess of buffalo sauce, making it a perfect comfort food for game days or casual gatherings. It takes about 30 minutes to prepare and is an ideal meal for families and friends who love bold flavors and a bit of heat.
Enjoyed by those who appreciate a little kick in their soup, this recipe is both satisfying and quick to make.
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups diced potatoes
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup buffalo sauce (adjust to taste)
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh chives or green onions for garnish (optional)
- Crumbled blue cheese for serving (optional)
Cooking Steps
- In a large pot over medium heat, add a drizzle of olive oil and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- Add the diced potatoes, carrots, and celery to the pot, stirring to combine. Cook for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring to a simmer. Cook for about 10-15 minutes or until the vegetables are tender.
- Stir in the shredded rotisserie chicken, buffalo sauce, and paprika. Continue to simmer for another 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through, about 2-3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives or green onions and crumbled blue cheese if desired.
Variations & Tips
- For a thicker soup, you can add some corn starch mixed with water or a potato, blended until smooth, to thicken the base.
- Feel free to adjust the level of buffalo sauce according to your spice preference; you can start with less and increase as needed.
- To make it a one-pot meal, consider adding cooked rice or pasta towards the end of the cooking process.
- For a healthier version, replace heavy cream with almond milk or low-fat yogurt.
- Leftover soup can be stored in the refrigerator for up to three days or frozen for later use. Just give it a good stir after reheating, as it may thicken when chilled.
Creamy Chipotle Chicken Soup
Creamy Chipotle Chicken Soup is a rich and flavorful dish that combines the tender goodness of rotisserie chicken with a smoky chipotle kick, making it a perfect meal for cozy nights at home or gatherings with friends and family.
This soup can be made in just about 30 minutes, so it's ideal for busy weeknights when you want something delicious yet quick. Plus, it's perfect for spice lovers and those who appreciate a creamy texture in their soups.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or canned)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped chipotle peppers, cumin, and smoked paprika, mixing well to combine the spices with the onions and garlic.
- Pour in the chicken broth, and bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken, black beans, diced tomatoes, and corn. Stir to combine, and allow the soup to cook for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream (or coconut milk), allowing it to heat through without boiling. Season with salt and pepper to taste.
- Once warmed, ladle the soup into bowls and garnish with fresh cilantro and lime wedges before serving.
Variations and Tips:
- Add Greens: For extra nutrition, add chopped kale or spinach during the last few minutes of cooking.
- Make it Spicier: If you prefer a spicier soup, include more chipotle peppers or a dash of your favorite hot sauce.
- Thicken the Soup: If you like a thicker consistency, blend a portion of the soup with an immersion blender before adding the heavy cream.
- Serving Suggestions: Serve with warm crusty bread or tortilla chips for dipping.
- Storage: This soup keeps well in the refrigerator for up to 3 days. You can also freeze leftovers for a convenient meal later on. Just make sure to leave out the cream if you plan to freeze it; you can add it in when reheating.
Italian Chicken Pesto Soup
Italian Chicken Pesto Soup is a hearty and flavorful dish that combines tender rotisserie chicken with vibrant basil pesto, vegetables, and creamy elements for a comforting meal.
This soup is perfect for busy weeknights, as it takes just about 30 minutes to prepare, making it suitable for families looking for quick yet delicious dinner options. Additionally, it's an excellent way to use leftover rotisserie chicken, maximizing flavor while minimizing waste.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup frozen green beans or peas
- 1 cup heavy cream
- 1/2 cup basil pesto
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the carrots and celery to the pot, cooking for an additional 4-5 minutes until they start to soften.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
- Lower the heat and simmer for about 10 minutes, allowing the vegetables to fully cook.
- Stir in the shredded rotisserie chicken, green beans or peas, and heavy cream. Mix until well combined.
- Add the basil pesto and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Variations and Tips
- Vegetarian Option: Replace the rotisserie chicken with cannellini beans for protein while keeping it vegetarian.
- Spice it Up: Add crushed red pepper flakes or a dash of hot sauce to bring some heat to the soup.
- Herb Variations: Experiment with different herb-based pestos, like sun-dried tomato or spinach pesto, to switch up the flavors.
- Storing Leftovers: The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much.
- Serving Suggestions: Pair with crusty bread or a fresh salad to create a complete meal.
Enjoy this delightful Italian Chicken Pesto Soup any night of the week for a comforting and delicious dinner!
Chicken and Quinoa Soup
Chicken and Quinoa Soup is a nourishing and hearty dish that combines the flavors of rotisserie chicken with protein-packed quinoa, making it an excellent option for anyone looking for a comforting yet healthy meal.
This soup is perfect for busy weeknights or meal prep, as it can be whipped up in about 30 minutes. It's ideal for families, anyone needing a nutritious boost, or those seeking a cozy bowl of soup on a chilly day.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 cup quinoa, rinsed
- 2 cups rotisserie chicken, shredded
- 1 cup baby spinach (optional)
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, and dried oregano to the pot. Stir and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the rinsed quinoa. Reduce heat to a simmer and cook for 15 minutes, or until the quinoa is cooked and has absorbed most of the broth.
- Stir in the shredded rotisserie chicken and baby spinach (if using) and cook for an additional 5 minutes until heated through.
- Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten the flavors.
- Serve hot and enjoy your warm bowl of Chicken and Quinoa Soup!
Variations and Tips:
- Add Vegetables: Feel free to throw in other vegetables like zucchini, bell peppers, or kale for extra nutrition.
- Make it Creamy: For a creamier version, stir in a splash of coconut milk or heavy cream at the end of cooking.
- Spice it Up: Add a pinch of red pepper flakes or cayenne for a bit of heat.
- Leftovers: The soup can be stored in the refrigerator for up to 4 days. It reheats well on the stove or in the microwave; you may want to add a bit more broth as quinoa absorbs liquid over time.
- Freeze It: This soup freezes well. To freeze, let it cool completely, then transfer to airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating.
Moroccan Chicken and Chickpea Soup
Moroccan Chicken and Chickpea Soup is a flavorful and hearty dish that beautifully combines the warmth of Moroccan spices with the comforting essence of rotisserie chicken and chickpeas. This soup is ideal for families looking for a nutritious, easy-to-make dinner that can be enjoyed by all.
With a preparation time of approximately 15 minutes and a cooking time of 30 minutes, this recipe makes for a quick yet satisfying meal.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Cooking Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.
- Add the ground cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables with the spices, cooking for an additional minute until fragrant.
- Pour in the diced tomatoes and chicken broth, then add the chickpeas and shredded rotisserie chicken. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- To serve, ladle the soup into bowls, topping with fresh cilantro or parsley and a squeeze of lemon juice for added brightness.
Variations and Tips:
- For a vegetarian version, substitute the chicken for additional chickpeas or cooked lentils and use vegetable broth.
- Feel free to add other vegetables such as bell peppers or zucchini for more nutrition and flavor.
- If you enjoy a creamier texture, blend a portion of the soup and mix it back in for a thicker consistency.
- This soup freezes well, making it perfect for meal prep; just cool completely before transferring to airtight containers.
Hearty Chicken and Lentil Soup
Hearty Chicken and Lentil Soup is a nourishing and filling dish that combines the goodness of rotisserie chicken with protein-packed lentils, creating a meal that is perfect for families, busy professionals, or anyone in need of comfort food.
With a total preparation time of about 40 minutes, this delightful soup provides warmth and sustenance on chilly days or when you're seeking a satisfying bowl of deliciousness. Packed with vegetables and herbs, it's easy to customize according to your preferences and dietary needs.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup lentils (green or brown), rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rinsed lentils, shredded rotisserie chicken, diced tomatoes, thyme, smoked paprika, salt, and pepper to the pot. Pour in the chicken broth and stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for approximately 25-30 minutes, or until the lentils are tender.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley if desired.
Variations and Tips:
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- You can substitute red lentils for green or brown, but note that they will cook faster and create a creamier soup.
- Add other vegetables like spinach, kale, or zucchini for a nutritional boost.
- This soup is freezer-friendly; make a large batch and freeze individual portions for easy meals later on.
- If you prefer a thicker soup, use an immersion blender to puree a portion of it before serving.
Chicken and Corn Chowder
Chicken and Corn Chowder is a comforting and hearty dish that combines the savory flavors of rotisserie chicken with sweet corn and creamy potatoes. This chowder is perfect for family dinners, particularly on chilly evenings, and can be enjoyed by both adults and kids alike.
With a preparation time of about 15 minutes and a cooking time of around 30 minutes, you can have this delicious meal on the table in no time.
Ingredients:
- 1 cup rotisserie chicken, shredded
- 2 cups frozen corn
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter
- Chopped green onions or parsley for garnish (optional)
Cooking Steps:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, corn, and shredded rotisserie chicken to the pot. Stir to combine.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, stir in the heavy cream and dried thyme. Let it simmer for another 5-10 minutes to thicken slightly.
- Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with chopped green onions or parsley, if desired.
Variations and Tips:
- For a spicier version, add diced jalapeños or a dash of cayenne pepper.
- Swap out heavy cream for half-and-half or a dairy-free alternative if you prefer a lighter chowder.
- You can incorporate other vegetables such as bell peppers or carrots for added nutrition.
- Serve the chowder with crusty bread or crackers for a complete meal.
- Leftovers can be stored in the refrigerator for up to three days and are easy to reheat on the stovetop.
Rustic Chicken Minestrone
Rustic Chicken Minestrone is a hearty and comforting soup that combines the rich flavors of rotisserie chicken with fresh vegetables and pasta.
This dish is perfect for families seeking a nutritious meal or anyone looking to warm up on a chilly day. With an approximate preparation time of 30 minutes, plus cooking time of around 30 minutes, it's a relatively quick and easy recipe that will delight your taste buds and fill your home with a warm aroma.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, sautéing until the vegetables are tender, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced zucchini, green beans, and canned diced tomatoes. Mix to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and stir in the shredded rotisserie chicken, oregano, and basil.
- Allow the soup to simmer for about 10 minutes, letting the vegetables soften and the flavors meld together.
- Add the small pasta and cook according to the package instructions until al dente, typically about 8-10 minutes.
- During the last couple of minutes of cooking, stir in the chopped kale or spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Variations & Tips:
- Vegetarian Option: Substitute the rotisserie chicken with chickpeas or additional vegetables and use vegetable broth instead of chicken broth.
- Pasta Choices: Feel free to use any small pasta you have on hand; just be mindful of the cooking time to avoid overcooking.
- Add More Flavor: A splash of balsamic vinegar or a squeeze of lemon juice before serving can brighten up the flavors.
- Batch Cooking: This soup freezes well, so consider making a double batch and storing leftovers in airtight containers for a quick meal later on.
- Extra Veggies: Incorporate seasonal vegetables to make the soup even heartier or to use what you have in your fridge. Bell peppers or corn can be great additions.
Chicken Enchilada Soup
Chicken Enchilada Soup is a delicious and hearty dish that combines the flavors of traditional chicken enchiladas with a comforting soup base. This dish is perfect for a cozy family dinner or a gathering with friends, as it is both filling and packed with rich, zesty flavors.
With a preparation time of just 30 minutes, it's an ideal weeknight meal that can be enjoyed by everyone, whether they're fans of Mexican cuisine or simply looking for a warm bowl of comfort.
Ingredients:
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or strips (for serving)
- Optional toppings: sour cream, avocado, lime wedges
Cooking Steps:
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper, and sauté until the vegetables are soft (about 5 minutes).
- Stir in the shredded rotisserie chicken, black beans, corn, enchilada sauce, chicken broth, chili powder, cumin, garlic powder, and season with salt and pepper. Bring the mixture to a simmer.
- Let the soup simmer for 15-20 minutes, allowing the flavors to meld together. If it becomes too thick, you can add more chicken broth to reach your desired consistency.
- Taste and adjust seasoning if necessary. Once ready, serve hot in bowls, topped with shredded cheese, fresh cilantro, and tortilla chips or strips. Add optional toppings like sour cream, diced avocado, and lime wedges for extra flavor.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.
- Substitute the black beans with pinto beans or kidney beans for a different flavor profile.
- To make it vegetarian, use vegetable broth and skip the chicken, adding more vegetables such as zucchini or mushrooms.
- If you have leftover grilled or baked chicken, feel free to use it instead of a rotisserie chicken.
- This soup can easily be made in a slow cooker. Simply combine all ingredients (except cheese and toppings) in the slow cooker and cook on low for 4-6 hours. Add cheese before serving.
Cheesy Chicken Broccoli Soup
Cheesy Chicken Broccoli Soup is a comforting and creamy dish that combines the rich flavors of rotisserie chicken with tender broccoli and a delightful cheesy base. It's an ideal meal for busy weeknights, perfect for families seeking a quick and nutritious option that can be prepared in just about 30 minutes.
This soup is not only delicious but also a great way to utilize leftover rotisserie chicken, making it a practical choice for those looking to save time and reduce food waste.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half (or heavy cream for a richer soup)
- 2 cups shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 tsp garlic powder, pinch of red pepper flakes for heat
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the broccoli florets to the pot and pour in the chicken broth. Allow to come to a gentle boil, then reduce heat to a simmer. Cook the broccoli for about 5-7 minutes, or until tender.
- Incorporate the shredded rotisserie chicken into the pot and stir well.
- Lower the heat and slowly add the half-and-half, stirring continuously to prevent curdling.
- Gradually mix in the shredded cheddar cheese, stirring until melted and creamy.
- Season with salt, pepper, and optional garlic powder or red pepper flakes to taste.
- Serve hot, garnished with additional cheese or croutons if desired.
Variations and Tips:
- For a thicker soup, you can blend a portion of the broccoli and broth mixture using an immersion blender before adding the chicken and cheese.
- If you prefer a lighter version, substitute half-and-half with low-fat milk or a dairy alternative.
- Add other veggies like carrots or peas for extra nutrition and flavor.
- Experiment with different cheeses—Monterey Jack or Gruyère can also add unique flavors to the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat on the stove, adding a splash of broth or milk to adjust the consistency if needed.
Chicken Gnocchi Soup
Chicken Gnocchi Soup is a comforting, hearty dish that combines tender chicken, fluffy gnocchi, and vibrant vegetables in a creamy broth. This satisfying soup is perfect for cozy weeknight dinners or when you're feeling under the weather, as it warms you from the inside out.
With a preparation time of about 30 minutes, it's a quick and delicious way to utilize leftover rotisserie chicken for a nutritious meal the whole family will love.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup tear-shaped or plain gnocchi
- 2 cups fresh spinach or kale
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the shredded rotisserie chicken, chicken broth, dried thyme, salt, and pepper to the pot. Bring the mixture to a simmer.
- Once simmering, add the gnocchi and cook according to package directions (usually about 2-3 minutes).
- Reduce the heat to low, and slowly stir in the heavy cream. Allow the soup to gently warm, but do not let it boil.
- Finally, add the fresh spinach or kale, and let it wilt for about 2-3 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Tips and Variations:
- For added flavor, consider sautéing some bacon or pancetta with the vegetables at the beginning.
- If you prefer a lighter soup, you can substitute half and half for the heavy cream.
- Feel free to toss in other vegetables like peas or corn for added texture and nutrition.
- For a gluten-free option, choose gluten-free gnocchi or substitute with rice or quinoa.
- Leftover soup can be stored in the fridge for up to 3 days; however, gnocchi may become mushy upon reheating, so consider cooking them separately and adding them just before serving.
Zesty Chicken and Rice Soup
Zesty Chicken and Rice Soup is a deliciously comforting dish that blends tender pieces of rotisserie chicken with hearty rice and vibrant flavors. Perfect for a cozy weeknight dinner, this recipe serves about 4-6 people and takes approximately 30 minutes to prepare, making it ideal for busy families or individuals looking for a quick meal without sacrificing flavor.
The zesty kick from lime and the freshness of cilantro elevate this soup, ensuring it's both nourishing and satisfying.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 6 cups chicken broth
- 1 cup cooked white rice
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- Salt and pepper to taste
- Slices of lime for garnish (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally until the vegetables soften.
- Sprinkle in the ground cumin and chili powder, mixing well to coat the vegetables.
- Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to a simmer.
- Add the shredded rotisserie chicken and cooked rice, allowing the soup to simmer for another 5-10 minutes until heated through.
- Squeeze the juice of one lime into the soup and stir in the chopped cilantro. Season with salt and pepper to taste.
- Serve hot, garnished with lime slices and additional cilantro if desired.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or a splash of hot sauce.
- If you want a creamier texture, stir in a can of coconut milk or a dollop of sour cream before serving.
- You can substitute brown rice or quinoa for a healthier grain option.
- Add in additional vegetables such as bell peppers or zucchini, based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month; just be aware that the rice may absorb more liquid over time, so you might need to add more broth when reheating.
Chicken Tortellini Soup
Chicken Tortellini Soup is a comforting and hearty dish that brings together tender rotisserie chicken, flavorful broth, and chewy tortellini in one delicious bowl.
Perfect for a cozy dinner or a quick weekday meal, it caters to families and individuals alike, offering nourishment and satisfaction in every spoonful. This recipe is easy to prepare and takes about 30 minutes from start to finish, making it an ideal choice for those busy nights when you still want a homemade dinner.
Ingredients:
- 1 cup cooked rotisserie chicken, shredded
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 package (9 oz) cheese tortellini
- 1 cup fresh spinach
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
- Grated Parmesan cheese for serving (optional)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions, carrots, and celery, and sauté for about 5 minutes until the vegetables are tender.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the shredded rotisserie chicken, tortellini, and Italian seasoning. Reduce heat and let it simmer for about 5-7 minutes or until the tortellini are cooked through.
- Stir in fresh spinach and allow to wilt for 1-2 minutes. Season the soup with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.
Variations and Tips:
- For a creamier version, add a splash of heavy cream or half-and-half just before serving.
- You can substitute the cheese tortellini with meat or vegetable tortellini according to your preference.
- Add seasonal vegetables such as zucchini or bell peppers for extra nutrition and flavor.
- This soup can be easily made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove before serving.
- Consider serving this soup with a side of crusty bread or a fresh salad for a complete meal.
