Whether it’s a tough cold, or some blustery, cold, weather, certain times just call for chicken soup. My chicken soup recipe history is full of trial and error, but this one is a success! Even better, it only takes about 30-45 minutes total. There are 2 secrets to this recipe: the fresh from the grocery store rotisserie chicken, and the Better Than Boulilon chicken base. This is not a sponsored or promoted post, I just really LOVE their stuff. If you don’t have that, I’m sure you could use another chicken stock. But I can’t guarantee the flavor will be exactly the same. So, ready for the easiest chicken soup recipe ever?
Easy Chicken Soup Recipe
You will need:
- 1 rotisserie chicken, warm (the fresher the better)
- 1 – 1 1/2 cups sliced carrots (I just use baby carrots)
- 1 – 1 1/2 c sliced celery
- 1 small onion, chopped
- 1 can diced tomatoes, drained well
- 8 cups chicken broth (HIGHLY recommend “Better Than Bouillon” base)
- 3 bay leaves (I prefer fresh to dried for this recipe)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 – 1 tsp. ground black pepper
- 1 – 2 springs of Italian parsley (optional)
- extra virigin olive oil (just enough to drizzle)
- (This step only for those using Better Than Bouillon) In a large microwave safe container, microwave 8 cups (you can use a little more if you prefer super soupy soup) of water for 4 minutes.
- As the water is heating, wash and cut your celery, carrots, and onion.
- Mix the Better Than Bouillon broth following label directions, but add 1 extra tsp of chicken base. Mix well with a whisk.
- In a large pot or dutch oven, add the chicken drippings from the rotisserie chicken package. Turn the heat to medium high.
- Add your chopped veggies, onion powder, garlic powder, salt, and pepper to the veggies. Drizzle a bit of olive oil over them. Sautee until the onions turn translucent and the carrots begin to soften just a tiny bit. (About 5-10 minutes.)
- Slowly add the broth to veggie mixture. Careful, it will steam up.
- If you are using parsley, add 8 or so flat parsley leaves (not entire sprigs) to the soup. Also add 3 bay leaves.
- Stir in your WELL DRAINED can of diced tomatoes.
- Bring the liquid to a boil stirring occaionally, then reduce heat and let simmer.
- Remove the skin from the chicken and discard. Debone the chicken.
- Cut the chicken into bite size pieces. Stir into the soup.
This soup can stay on the stove and simmer for awhile, or be ready to eat as soon as you add the chicken. The fresh veggies give it a nice texture and the flavor of the rotisserie chicken is great. I love this soup served over a little bit of rice. You can just start the rice in a rice cooker before you start the soup and it’s all ready at about the same time. Let me know if you try it, and how it turns out. =)
** Tip: The veggies will absorb more of the chicken stock if you have leftovers. Whenever you plan to eat your leftovers, go ahead and plan on heating up more broth to bring your soup back to life.