Chicken Soup

May 11, 2005

The Meat from ½ Rotisserie Chicken
3 – Chicken Breasts
Olive Oil
Salt & Pepper
1 – Lg. Onion
4 to 5 – Celery Stalks
4 to 5 – Carrots
6 to 8 – Cloves of Garlic
3 Lbs of Russet Potatoes
5 – Cans Chicken Stock 
(14 oz)
1 to 2 – Tsp. of Dried Parsley
1 to 2 – Cups of Water

Preheating your oven to 350 degrees. Prepare both chickens as follows: separate the rotisserie chicken meat from the bones and set aside. Prepare chicken breast by drizzling olive oil and seasoning with salt, pepper and dill. Place in oven and cook for 20-25 minutes or until chicken is cooked thoroughly. While chicken is cooking, prepare onion, celery and carrots by cutting into ½ inch pieces. Mince garlic; enough to taste. In a large stockpot, add 2-3 tbsp of olive oil and heat over medium-high heat. Add onion and sauté until translucent. Add celery, carrots and garlic. Add salt and pepper with each new set of ingredients to ensure uniform seasoning. Once all items are heated, add rotisserie chicken meat and chicken stock. When the chicken breasts are finished, slice in half vertically and then cut into ½ inch width chunks and add to stockpot. Clean and cut potatoes into ¾ inch pieces and add to stockpot. Add one to two cups of water to cover mixture. Add parsley. Bring soup to a boil and let simmer for 1.5 to 2 hours. Adjust seasoning to taste with salt, pepper and time.

This recipe is best when made with the left over chicken from the night before. Also, homemade chicken stock may be used instead of canned stock if available. The water is added at the end to counter the loss of water while simmering. If the water is not added, the soup may become to salty.

Ross’ Imagination

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Chicken Soup, Soup,