Rotisserie Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 347.9
- Total Fat: 22.5 g
- Cholesterol: 110.6 mg
- Sodium: 347.6 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.9 g
- Protein: 28.9 g
View full nutritional breakdown of Rotisserie Chicken Vegetable Soup calories by ingredient
Introduction
A delicious soup made from a whole rotisserie chicken, packaged mirepoix (onions, celery, carrots) and fresh herbs. A delicious soup made from a whole rotisserie chicken, packaged mirepoix (onions, celery, carrots) and fresh herbs.Number of Servings: 10
Ingredients
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2 serving Whole Foods Herb Rotisserie Chicken (1/2 chicken w/skin)
14.5 oz Mirepoix, Trader Joe's (14.5 oz tub) (by JACK.JONES)
6 cup, pieces or slices Mushrooms, fresh
4 tsp Thyme, fresh
3 tbsp *HERBS & SPICES - Sage, fresh, chopped (by MALAKIA63)
1 tbsp Garlic powder
1 tbsp Onion powder
Tips
Get creative, just don't overcook your chicken meat!
Directions
Using a heavy-bottomed stock pot, slice and saute mushrooms in olive oil until almost carmelized, remove from pot and set aside. Add more olive oil and saute the mirepoix, remove from pot and set aside. Remove all "good" meat from chicken, cut into a large dice and set aside.
In a Soup Sock or cheesecloth, place the remaining chicken skin and bones, chunks of carrot, celery, onion and whatever else you want in your stock. Place in the same pot and add water to cover the carcass. Bring to a boil and simmer for 1-2 hours or so. Remove the Soup Sock or sieve the stock. Discard the "spent" ingredients.
Add all of the mushrooms, vegetables and chicken to the pot. Add herbs and seasonings to taste and bring to a boil.
Bon appetit!
Serving Size: Makes about 10 3-cup servings (depending on how much water you add)
Number of Servings: 10
Recipe submitted by SparkPeople user MRSJOCCO.
In a Soup Sock or cheesecloth, place the remaining chicken skin and bones, chunks of carrot, celery, onion and whatever else you want in your stock. Place in the same pot and add water to cover the carcass. Bring to a boil and simmer for 1-2 hours or so. Remove the Soup Sock or sieve the stock. Discard the "spent" ingredients.
Add all of the mushrooms, vegetables and chicken to the pot. Add herbs and seasonings to taste and bring to a boil.
Bon appetit!
Serving Size: Makes about 10 3-cup servings (depending on how much water you add)
Number of Servings: 10
Recipe submitted by SparkPeople user MRSJOCCO.