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Top view of a bowl of rotisserie chicken soup with a hand holding a spoon

Rotisserie Chicken Soup

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 155kcal

Ingredients

  • 1 32 ounce Rotisserie Chicken
  • 2 Tablespoons Avocado or veggie oil
  • 2 Cups Onion chopped (about 1 onion)
  • 2 Cups Carrots peeled + chopped (about 3 large carrots)
  • 4 Cloves Garlic minced
  • 1 Tablespoon Sage chopped
  • 1 Tablespoon Thyme chopped
  • 1 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 32 Ounces Chicken Broth (note 1)
  • 8 Cups Kale chopped, not packed
  • 2 Lemons juiced
  • 1 Peel of Lemon zested

Toppings:

US Customary - Metric

Instructions

  • Remove/discard skin, bones, and cartilage from the chicken. Shred the meat, and set aside.
  • Heat oil (2 tablespoons) in a large heavy-bottom pot over medium heat.
  • Once shimmering, add chopped onions (2 cups) and peeled + chopped carrots (2 cups). Saute until soft, about 5-7 minutes.
  • Stir in minced garlic (4 cloves), chopped thyme (1 tablespoon), 1 tablespoon chopped sage, salt (1 1/2 teaspoon ), and pepper (1/2 teaspoon). Cook until fragrant, about 2 minutes.
  • Add chicken broth (32 ounces), chopped kale (8 cups), chicken, lemon juice and lemon zest and stir to combine.
  • Bring soup to an aggressive simmer, and cook until kale is wilted to your liking and the soup is heated through.
  • Taste seasoning and adjust to taste.
  • Serve with freshly grated parmesan and enjoy!

Notes

  1. Broth + chicken size - rotisserie chickens vary in size. If using a larger chicken, or if your soup doesn't have as much broth as you like, add more chicken broth! I've used 64 ounces of broth and had the same tasty results.

Nutrition

Calories: 155kcal | Total Carbohydrates: 23g | Protein: 7g | Fat: 7g | Sodium: 1795mg | Fiber: 4g | Sugar: 5g | Net Carbs: 19g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com