Quick Healthy Rotisserie Chicken Soup is a great recipe as seasons change.
The aroma of a healthy rotisserie chicken soup is an invitation to springtime and lighter eating. This easy recipe can easily be modified to include your family’s favorite foods.
Add a salad, plate of fresh fruits, or a light dessert and you have a great meal. After the recipe is a link to 15 soups to make with rotisserie chicken leftovers.
Get creative: sprinkle with Parmesan cheese to your liking. If your family doesn’t like tomatoes, leave them out for a totally different look and taste.
For this recipe, I used the vegetables and seasonings my family enjoys. You can start with the chicken and cream of chicken soup and toss in veggies, pasta and seasonings your family prefers: the choices are endless!
Chicken Rotisserie Soup
3 cups rotisserie chicken (cubed or shredded)
1 large package frozen mixed vegetables
1 package frozen chopped onions/peppers
1 can diced tomatoes with garlic/herbs
2 cans beans (2 varieties i.e., pinto, chili)
1 large can cream of chicken soup (and can of liquid)
2 bay leaves and salt and pepper to taste
Combine all ingredients in large stockpot and cook on medium heat for 2 hours. Add water as needed for consistency. Remove bay leaves before serving.
OPTIONS:Â add kale, chopped celery, sliced water chestnuts, seasonings, chicken broth for extra liquid.
Serve with salad and crackers. Keeps 5-7 days in the refrigerator; six months in the freezer.
Click here for 15 yummy looking soups made with leftover rotisserie chicken. Let me hear from you; which did you try?
Hugs,
