Can we all agree that rotisserie chickens are the ultimate grocery store MVP?! They’re the unsung heroes of quick and delicious dinners—hot healthy protein ready to serve or add to so many different dishes.
The other night, we were all feeling a little under the weather, and I needed something comforting but quick. Enter my go-to rotisserie chicken from Whole Foods. I whipped up a quick weeknight chicken soup in under 30 minutes, and let me tell you, it was hands down one of the best I’ve ever made! It’s hearty, flavorful, and perfect for when time is tight (hello, 5 PM with kids still needing pick-up!).
This recipe is everything you love about homemade chicken soup but simplified for busy weeknights. Bonus: your kitchen will smell amazing, and you’ll have enough to reheat for lunch the next day. Win-win!
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
Instructions:
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!
xx, Liz
The other night, we were all feeling a little under the weather, and I needed something comforting but quick. Enter my go-to rotisserie chicken from Whole Foods. I whipped up a quick weeknight chicken soup in under 30 minutes, and let me tell you, it was hands down one of the best I’ve ever made! It’s hearty, flavorful, and perfect for when time is tight (hello, 5 PM with kids still needing pick-up!).
This recipe is everything you love about homemade chicken soup but simplified for busy weeknights. Bonus: your kitchen will smell amazing, and you’ll have enough to reheat for lunch the next day. Win-win!
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
Instructions:
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!
xx, Liz
