Rotisserie Chicken and Vegetable Soup where every bite is loaded with incredible flavors. Warm your insides in no time with this simple and fast, amazing Rotisserie Chicken and Vegetable Soup recipe.
Rotisserie Chicken and Vegetable Soup
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This simple yet amazingly satisfying chicken and vegetable soup recipe is all about texture! The herb filled broth is so rich in depth and creamy smooth it will leave a luxurious satiny feel on your palate. Rotisserie chicken makes this vegetable soup recipe that much more easy and fast to prepare. Root veggies add depth in flavor and make this delicious soup that much more filling. This rotisserie chicken and vegetable soup recipe is a real crowd pleaser both because it is gorgeous, but more because it tastes like it came straight from heaven. Use this easy recipe on your next soup weather day, you can’t go wrong!
There is something to be said about a person that can make a good soup. I feel like it’s an awesome tool to have up your kitchen sleeve.
Where I live it doesn’t really get super cold all that often, but when it does; we are talking freeze your buns off cold! When that happens, I HAVE to have soup on those days. It’s just a must. However, some days I just don’t have the time to go through all the work of a home made from scratch soup. I love this recipe because it is still homemade, and delivers the flavor of homemade, but is only the work of semi-homemade.
Secret to why this soup is so Delish:
In this recipe we cook our vegetables separate from each other, and our creamy broth separate from those. That’s because this allows them all to be cooked to perfection while not overcooking some to avoid undercooking others. After separated cooking, all ingredients will be brought together when you are ready to serve this luscious soup… And oh what a glorious, exciting, probably going to cause some butterflies in your belly, moment that is!
Another soup secret you ought to know:
Do you want to know the secret from taking this soup from good, past better, all the way to best? Vinegar. Vinegar is such an important seasoning tool. Often times a recipe will instruct you to season with salt and pepper. You’ll be hard put to ever find a recipe (other than here on my blog) that tells you to season with vinegar. But y’all; it is amazing! Vinegar can seriously enhance the flavor impact of a dish; especially when it comes to soup! Just be careful to not overdue it. You don’t want to taste the vinegar per se, you just want to taste it’s amazing effects.
Tips:
*This is a fantastic soup to make with leftover roasted chicken or turkey after the holidays. And a real fun thing I like to do sometimes, and you should probably try some time too: you can even add noodles to mix it up a notch.
*This particular recipe calls for the same vegetables as Flirting with Flavor’s Chicken Pot Pie recipe. AND said vegetables are cooked the same way!
Cut and cook double of your veggies when making this soup and you’ve got your dinner for tomorrow night halfway prepped already!
Okay y’all, go make this yummy soup and then come tell me how much you love it!
Save RecipeIngredients
- 2 1/2 c shredded rotisserie chicken
- 1/2 cup celery thinly sliced celery
- 1 1/2 c carrots diced to bite size pieces
- 1 c Potatoes diced to bite sized pieces
- 1 TBS honey
- 1 bay leaf
- 3 sprigs thyme
- 1/2 tsp garlic powder -or- 1/2 TBS minced garlic
- 4 TBS butter
- 1/3 c all-purpose flour
- 4 c chicken stock
- 2 cubes chicken bullion
- Roux (see below)
- 1 TBS vinegar
- 1/4 c minced chives
- 1 tsp dried oregano
- dash of red pepper flakes
- Parsley leaves coarsely chopped
Instructions
- Cook celery in a pot of boiling salted water until just barely tender. Drain celery and cool quickly in an ice bath to stop the cooking process.
- Put carrots, honey, bay leaf, thyme, garlic, and a dash of salt and pepper in a saucepan and cover just with cold water. Bring to a simmer and cook for 3 minutes. Add potatoes and continue to cook another 3 to 4 minutes; until carrots and potatoes are tender but still slightly firm.
- Drain.
- Put butter in small saucepan and warm over medium heat. When it is almost melted, whisk in the flour and cook, whisking constantly and adjusting the heat down so that the roux bubbles but does not brown. Cook 3 to 4 minutes. Transfer to a container to cool. (You can store in a refrigerator for up to 2 weeks).
- Bring stock and bullion to a simmer and then whisk in the roux a little at a time until broth is thick enough to coat the back of a spoon (You might not end up needing all of the roux). Your soup base will thicken even more as you let it simmer for 20-30 minutes, skimming the top often to remove all taints of the roux. Add vinegar, and salt and pepper to taste.
- In a bowl combine chicken, drained vegetables, and chives. When ready to serve, pour hot soup base over chicken vegetable mixture and sprinkle with parsley leaves to garnish.
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