Cozy Leftover Rotisserie Chicken Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
3 medium-sized carrots, sliced thin (216-300g)
02 -
4 ounces of button mushrooms, cut into quarters (113g)
03 -
1 cup of freshly diced onions (160g)
04 -
2 celery stalks, chopped finely (80g)
05 -
3 tablespoons of cooking oil (40g)
→ Seasonings & Spices
06 -
1 teaspoon poultry seasoning mix
07 -
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
08 -
⅛ teaspoon crushed red pepper flakes
09 -
½ teaspoon plain salt
10 -
¼ teaspoon ground black pepper
11 -
¼ teaspoon fine white pepper
→ Main Components
12 -
3 cups chicken or bone stock (681g)
13 -
3 tablespoons of regular flour (22g)
14 -
½ cup heavy cream (114g)
15 -
1 to 1-½ cups of shredded rotisserie chicken, diced small (170-255g)
16 -
1 tablespoon freshly minced parsley for garnish
# Instructions:
01 -
Grab a sturdy pot and heat the oil on medium. Toss in the onions and celery and stir while they soften and smell amazing.
02 -
Add the mushrooms into the pot and keep cooking until they soften and release their water content.
03 -
Toss in the white pepper, black pepper, salt, red pepper, thyme, and poultry seasoning. Stir so the spices can spread their aroma. Then, sprinkle the flour over everything, making sure the veggies are covered evenly.
04 -
Pour the chicken stock in and drop in the sliced carrots. Set it to simmer over medium heat and cook for 10-15 minutes, or until the carrots are soft.
05 -
Stir in the cooked chicken and creamy whipping cream to warm it all through. Finish off with sprinkles of parsley on top before serving it up.
# Notes:
01 -
You can use this recipe to put leftover rotisserie chicken to good use. It’s creamy and comforting.
02 -
To save for later, this soup will last in the freezer for around 3-4 months if you store it in an airtight container.