Description
This Creamy Rotisserie Chicken Soup is a comforting and flavorful dish made with shredded rotisserie chicken, vegetables, and a rich, creamy broth. Perfect for a cozy dinner on a cold day!
Ingredients
– 2 cups rotisserie chicken, shredded
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup whole milk
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– 1 cup potatoes, diced
– 1/2 cup frozen peas
– 1/2 cup corn kernels
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Stir in minced garlic and cook for another 30 seconds.
4. Sprinkle flour over the vegetables and stir well to coat.
5. Gradually pour in chicken broth, stirring constantly to prevent lumps.
6. Add diced potatoes, thyme, salt, pepper, and paprika. Bring to a simmer.
7. Let the soup cook for about 10-12 minutes until the potatoes are tender.
8. Stir in shredded rotisserie chicken, frozen peas, and corn. Simmer for another 5 minutes.
9. Reduce heat to low and pour in heavy cream and milk, stirring to combine.
10. Let the soup warm through, but do not boil.
11. Adjust seasoning if needed and stir in fresh parsley before serving.
Notes
– For a lighter version, use half-and-half instead of heavy cream.
– You can substitute flour with cornstarch for a gluten-free option.
– Serve with crusty bread or biscuits for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg