Ingredients
Scale
- 1 cooked rotisserie chicken, shredded or diced
- 6 cups chicken broth, low-sodium
- 2 carrots, freshly chopped
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste black pepper, freshly cracked
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon cornstarch or arrowroot (optional), for thickening
Instructions
- Start by pulling apart your cooked rotisserie chicken. Remove skin and bones and shred or chop it into bite-sized pieces and set aside.
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, toss in diced onion and sauté until translucent. Add minced garlic, stirring continuously until fragrant.
- Add the chopped carrots and celery to the pot and stir them in, letting them mingle with the onion-garlic mixture for about 3 minutes. Pour in 6 cups of chicken broth along with the shredded rotisserie chicken. Bring everything to a gentle boil.
- Once boiling, sprinkle in dried thyme and oregano, along with freshly cracked black pepper. Reduce heat to low and let it simmer gently for about 20-25 minutes.
- If you prefer a thicker soup, mix one tablespoon of cornstarch or arrowroot powder with two tablespoons of cold water until smooth. Gradually stir this mixture into the pot during the last five minutes of cooking.
- Just before serving, squeeze in fresh lemon juice to brighten up those flavors. Taste and adjust seasoning if needed.
- Serve hot in bowls garnished with finely chopped parsley or your herb of choice.
Notes
Store leftover soup in airtight containers for up to three days.
Reheat gently on the stovetop until steaming hot throughout.
Serve with crusty bread for a comforting meal.
Enhance flavor by adding fresh herbs before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg