Can we all agree that rotisserie chickens are the MVP of the grocery store?! I mean, it’s a hot healthy protein ready to serve or add to so many different dishes.
Hi Mamas!! The other night everyone was sort of under the weather and I wanted to make chicken soup for dinner but was limited on time, i.e. it was 5 PM and I still had one sports pick up to do. I ran to Whole Foods and decided to do a quickie weeknight chicken soup using a rotisserie chicken, and it ended up being one of the best chicken soups I’ve made! Here are the ingredients:
- 1 rotisserie chicken
- 2 quarts chicken broth
- 1 yellow onion, chopped
- 1 bunch of celery, chopped
- 4 carrots, sliced into coins
- 2 tbs olive oil
- salt + pepper
- juice of 1/2 lemon
- fresh herbs if you have them on hand *if not, always have Herbes de Provence on hand (add one teaspoon of this)
- 1/2 lb. pasta of your choice
- freshly grated pecorino of your choice
- Add your chopped onion, celery and carrots to a dutch oven and sauté in olive oil until translucent
- Add a 1/2 teaspoon salt to flavor veggies
- Add chicken broth and stir into the vegetables
- Take apart the rotisserie chicken and add all the meat to your soup
- Add 1/2 teaspoon freshly ground pepper, one teaspoon of Herbes de Provence, and then salt to taste.
- Add the juice of one half lemon (this is an odd step I know, but it makes a really nice difference!)
- In a separate pot, boil your pasta of choice!
Drain your pasta and keep that separate from the soup so it doesn’t get so soggy. Add the pasta to your bowl and then add your soup on top. Top with freshly grated pecorino romano cheese and serve with rustic bread – SO YUM!