Rotisserie Chicken Soup
A comforting and satisfying dish with tender chicken, hearty vegetables, and plenty of flavor. Perfect for utilizing leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 (32-ounce) Rotisserie Chicken
- 32 ounces Chicken Broth
- 2 tablespoons Avocado or Veggie Oil
- 2 cups Onion, chopped
- 2 cups Carrots, peeled and chopped
- 4 cloves Garlic, minced
- 8 cups Kale, chopped
- 1 tablespoon Sage, chopped
- 1 tablespoon Thyme, chopped
- 1 ½ teaspoons Kosher Salt
- ½ teaspoon Pepper
- 2 Lemons, juiced
- 1 Lemon peel, zested
- Freshly grated Parmesan cheese
- Parmesan crisps (optional for garnish)
Instructions
- Prepare the Chicken: Remove the skin, bones, and cartilage from the rotisserie chicken. Shred the meat and set it aside.
- Sauté Vegetables: In a large heavy-bottom pot, heat 2 tablespoons of oil over medium heat. Once shimmering, add the chopped onions and carrots. Sauté for about 5-7 minutes until soft.
- Add Aromatics: Stir in the minced garlic, chopped thyme, chopped sage, salt, and pepper. Cook for an additional 2 minutes until fragrant.
- Add the Broth and Chicken: Pour in the chicken broth, followed by the chopped kale, shredded chicken, lemon juice, and lemon zest. Stir to combine.
- Simmer the Soup: Bring the soup to an aggressive simmer. Cook until the kale is wilted to your liking and the soup is heated through.
- Final Seasoning: Taste and adjust the seasoning as needed. If desired, add more salt, pepper, or lemon juice for brightness.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan and Parmesan crisps if using. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for later enjoyment. Use fresh herbs for the best flavor.