October 9, 2021

Soothing Rotisserie Chicken Soup

This Rotisserie Chicken Soup was my go-to for whenever is sick. It’s quick, easy and ready to pair with all the veggies you have on hand!

MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with like-minded people (especially over a great meal). To learn more click here.

This Rotisserie Chicken Soup was my go-to for whenever someone is sick. It’s quick, easy and ready to pair with all the veggies you have on hand! Bonus, it can potentially help boost immunity! In other words, it is a win-win situation! And if you are vegetarian or vegan, you can swap the chicken for plant-based nutrients like hearty chicken of the woods mushrooms. Mix and match and the possibilities are endless!

By the way, here is a quote I found about soups I wanted to share:

“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” — Judith Martin

Agree or disagree? Haha anyways! Scroll down for this Rotisserie Chicken Soup recipe!


Soothing Rotisserie Chicken Soup

SERVES: 6
PREP TIME: 10 MINUTES
COOK TIME: 20-30 MINUTES

Ingredients:

  • 1 rotisserie chicken, bones discarded and meat shredded or cubed
  • 1 Tbs avocado oil
  • 2 cups vidalia onion, diced
  • 3 stalks celery, sliced (reserve the leaves!)
  • 3 carrots, sliced
  • 2 tsp ginger fresh, sliced
  • 3 Tbs garlic, sliced
  • 1/2 cup loosely chopped parsley
  • 1/2 cup basil leaves
  • 2 cups spinach
  • 1 sprig rosemary
  • 1 tsp black pepper
  • 2 tsp pink sea salt
  • 3-4 cups vegetables tock (or enough to cover)

Method:

  1. First, sauté the onions, celery, carrots and ginger over medium heat with olive oil until softened, about 10-15 minutes.
  2. Afterwards, add the garlic, parsley, basil and spinach. Stir until the garlic is aromatic and the greens are just wilted, about 5 minutes. Pour in the water and remaining ingredients, stir, then adjust taste to preference.
  3. Next, bring the mixture to a boil then reduce to a simmer and cover for about 20-30 minutes or until the flavors marry together. When ready, taste test again, season as needed. Finally, share and enjoy!

For more delicious recipes to create or pair alongside visit the Kitchen Journal.