Slow Cooker (or not) Rotisserie Chicken Soup
with celery and carrots
I hope no one gets the flu this season, but just in case you need a little remedy, chicken soup is my fave. Make this one in the slow cooker or in a Dutch oven.
Smarts: Feel free to scoop in a condiment / sauce like salsa, harissa, tomato paste, or even anchovy paste to add a bit of a kick to this soup.
Smarts: Feel free to scoop in a condiment / sauce like salsa, harissa, tomato paste, or even anchovy paste to add a bit of a kick to this soup.
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Ingredients
Slow Cooker (or not) Rotisserie Chicken Soup:
- Rotisserie chicken - 1/2 , shredded
- Garlic - 2 cloves , minced
- Onions, medium - 1 , diced
- Celery - 2 stalks , diced
- Carrots - 12 oz , diced
- Tomatoes, diced (14 oz / 397 g can) - 1 can
- Italian seasoning - 1/2 tsp
- Bay leaves - 2
- Stock, chicken - 4 cups
Prep
- Rotisserie chicken - If not done from last night, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 4 days ahead)
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
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Make
- Place rotisserie chicken, garlic, onions, celery, carrots, dried herbs, Bay leaves, diced tomatoes and chicken stock in a slow cooker. Cook on low for ~6 hours. (If not cooking in slow cooker, heat up a Dutch oven over medium-high heat. Add some cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes. Add in dried herbs, Bay leaves, tomatoes, stock, and chicken. Bring to a boil, and then simmer for ~15 minutes.)
- When soup is done, season to taste with salt and pepper. If you have leftover basil from the week, you can slice and sprinkle over soup for even more flavor. Enjoy warm!
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