Yaya’s Rotisserie Chicken and Herb Soup
Serves: 4–6
End-to-end time commitment: ~1 hour 45 minutes
Prep time: 20 minutes
Downloadable recipe card: Here
What You’ll Need
1 rotisserie chicken
22 oz can cream of chicken soup
1 cup chopped onion (large, bite-size pieces)
1 cup chopped carrot (large, bite-size pieces)
1 cup chopped celery (large, bite-size pieces)
2 Tbsp dried thyme leaves
2 tsp dried oregano leaves
How to Make
First let’s get our stock started
Cut the chicken off the bone, slicing off as much as you can with a knife, then scrape the remaining meat with your fingers. Set the meat aside. Add chicken carcass to a large stock pot and cover with about 1 inch of water (you’ll have 6–8 inches of water in the pot). Simmer until the liquid reduces by half, this becomes your homemade stock. (Note: a gentle simmer will take ~1 hr, You’ll know it’s ready when the liquid level has visibly reduced by about half and the stock smells rich and savory.)
Next, let’s strain and prep our base
Strain the stock through a colander into a bowl, collecting the liquid underneath. Set the stock aside. Discard the boiled bones.
Now let’s create our soup base
In the same stock pot, sauté the dried thyme and oregano for about 1 minute. Then, add the onion, carrots, and celery in that order, and sauté until tender.
Finally, let’s bring everything together
Pour the chicken stock back into the pot. Whisk in the cream of chicken soup until fully incorporated. Add the chicken pieces back into the pot, as much or as little as you like, depending on whether you want more of a soup or a stew (I go heavy on the chicken).
Time to enjoy!
The soup is ready to serve now, or simmer for another 30 minutes to deepen the flavor. Serve warm, preferably with a yummy, crusty bread.
Enjoy!
