Rotisserie Chicken Soup
Indulge in a creamy, homemade rotisserie chicken soup recipe, an easy and quick solution for a healthy, keto meal. Made with leftover chicken, simple pantry staples, and fresh vegetables, it's the best dairy-free soup. You can prepare rotisserie chicken soup in a Crock Pot, instant pot, slow cooker, pressure cooker, or stove top. Dive into this rotisserie chicken soup recipe.
Ingredients
- 1 rotisserie chicken
- 12 cups chicken broth
- 4 celery stalks
- 4-5 carrots
- 1 onion
- 1 teaspoon garlic powder
- 2 teaspoon dried parsley
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 bay leaf
- ½ teaspoon sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- ¼ cups corn starch
- 1 Tablespoon olive oil
Instructions
- Vegetable Prep: Chop your selection of vegetables and remove the chicken breast from the rotisserie chicken, shredding it according to preference.
- Vegetable Sauté: Warm up a tablespoon of olive oil in a sizable pot over medium-high heat. Toss in the celery, carrots, and onion, cooking until the onion is clear and slightly golden.
- Soup Assembly: To the pot, add the chicken broth, all the seasoning (sea salt, cracked pepper, garlic powder, thyme, oregano, parsley), the shredded chicken, and the carcass. Lower the heat to medium, letting the soup slowly boil until the carrots soften, which should take about half an hour.
- Bones Out: Once the carrots are soft, use tongs to pick out and discard the chicken bones.
- Adding Pasta: Drop the dry pasta into the soup, waiting for it to become perfectly al dente, about 10 to 15 minutes should do it.
- Final Thickening: Take out 1 ½-2 cups of soup, mixing it with the corn starch in a separate bowl until smooth. Return this mixture to the main pot, stirring thoroughly to blend it into the soup.