I love a simple recipe, and this one does not disappoint. I first made this rotisserie chicken and vegetable soup years ago when my husband and I decided to start cooking low-carb. I had just started eating gluten & dairy-free as well, so this was a meal that fit all our dietary preferences. As I do with this soup recipe, I usually make the rotisserie soup on a Sunday evening and then store in individual serving containers to eat for lunch throughout the week.
Recently, I started adding rice to this soup, but I make it on the side so it is optional. I cook the rice in a rice cooker then put a scoop in the bottom of the bowl before pouring the soup over it. I also love to add a couple of drops of hot oil to add some spice. My husband prefers to sprinkle dill weed over his soup.
You could substitute the rotisserie chicken with your leftover Thanksgiving turkey meat if you’d like to eat something a little different than turkey sandwiches for holiday leftovers. You could also bring 1-2lbs of organic chicken breast to boil, then simmer on medium/low heat for an additional 30-45 minutes if you’d prefer a healthier meat than a rotisserie.
- 2 quarts of chicken broth (I get 2 1-quart boxes from Trader Joe’s)
- 1 rotisserie chicken (I get mine pre-cooked from the grocery store)
- 2 cups chopped celery
- 1 bag of shredded carrots
- 1 bag of shredded cabbage
- Dill weed (optional)
- 1-2 cups cooked rice (optional)
- Peel all the meat from the rotisserie and place in sealable container until later
- In a large pot, bring chicken broth, celery, and carrots to a boil then let simmer for 10-15 minutes with the lid on
- Add the chicken, bring back to boil, and let simmer for another 5-7 minutes
- Add the bag of cabbage and let cook on medium-low heat for another 3-5 minutes
- If serving with rice, put the rice in the bottom of the bowl and pour soup over