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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
Servings 6
Calories 155kcal

Ingredients

  • 1 Rotisserie Chicken
  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 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
  • 8 Cups Chicken Broth (32 ounces)
  • 8 Cups Kale chopped
  • 2 Lemons juiced
  • 1 Peel of Lemon zested

Toppings:

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 (8 cups), 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

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil

Nutrition

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

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