Rotisserie Chicken Soup

This Rotisserie Chicken Soup is a shortcut to a simple yet filling meal. The shredded chicken remains tender while the veggies and spices flavor the broth.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 163kcal

Author: Karin and Ken

Ingredients

1 cup yellow onion chopped
3 medium carrots chopped
2 stalks celery chopped
1 teaspoon avocado oil
½ teaspoon coarse kosher salt or sea salt
½ teaspoon black pepper
2 cloves garlic minced
1 carton (32 oz) low-sodium chicken broth
1 carton (32 oz) low-sodium vegetable broth
1 can (15 oz) corn drained
1 can (15 oz) creamed corn
⅛ cup fresh parsley chopped
1 teaspoon dried oregano
½ teaspoon coarse kosher salt or sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
⅐ teaspoon onion powder
⅛ teaspoon paprika
⅛ teaspoon red pepper flakes
3 cups dry egg noodles or 6 oz.
½-1 pound cooked shredded chicken

Instructions

To a large pot, add the onion, carrots, celery, avocado oil, salt, and pepper over medium heat. Stir for 4 minutes or until the onions are translucent.
Add the garlic. Stir for 1 minute.
Add the remainder of the ingredients, excluding the egg noodles and chicken.
Bring to a boil and turn down the heat. Simmer for 10 minutes.
Add the egg noodles and cook for 8 minutes.
Add the chicken. Stir for 5 minutes until the chicken is heated through.
Taste to see if more salt and pepper are needed.

Notes

Feel free to prepare this rotisserie chicken soup in the Instant Pot or slow cooker.
Store the soup in individual freezer-safe containers so you can thaw one portion at a time, when needed.
Don’t add the chicken too early, or it will become overcooked and dry.

Nutrition