Looking for a quick and easy (not so) spicy chicken soup recipe using leftover rotisserie chicken? Here is something delicious to warm you up on a chilly day. It's the perfect companion with a book and a blanket.
Table of contents
Why We Love This Soup
- One of the reasons I love about making roasted chicken is that nothing goes to waste. From the juices, to skin and bones of the chicken, I can make a delicious and nutritious chicken stock, and the leftover chicken meat can be used to make this tasty chicken soup.
- There is something so comforting about having a good cup of soup!
- And at 135 calories per serving, what is not to love?
Ingredients You Will Need
- Olive Oil
- Jalapeño Peppers
- Chicken stock (preferably homemade)
- Red pepper flakes
- Chili powder
- Green Bell pepper
- Left-over roasted chicken
- Tortilla chips
- Be very careful when handling jalapeños, as they will leave residue on your hands and will sting if you accidentally rub your eyes. For this reason, I recommend using kitchen gloves when cutting jalapeños. If you don't have kitchen gloves, a quick hack, is to use a piece of plastic wrap, and use it to keep your hands from touching the peppers.
Frequently Asked Questions
Properly stored in a covered container, the soup will keep in the fridge for up to 3 to 5 days.
Yes. Store in a tightly covered container in the freezer as soon as the soup has come to room temp. And for best quality, it should be eaten within 4 to 6 months.
The ingredients used in this recipe like carrots, celery, and onions, have vitamins and minerals that will cure anything that ails you. Check out the health benefits of eating chicken soup.
Other Soups to Try
- 2 tablespoon Olive Oil
- 1 cup Onion chopped
- 2 cups Carrots chopped
- 2 cloves Garlic minced
- 1 stalk Celery chopped
- 1 Jalapeño chopped
- 4 cups Chicken Stock
- 15 oz Canned Tomatoes diced
- 4 oz Chicken shredded
- 1 teaspoon Cumin ground
- 1 teaspoon Red Pepper Flakes ground
- 1 teaspoon Chili Powder ground
- 1 teaspoon Coriander ground
- ½ cup Cilantro fresh
- On a medium-high heat, put 2 tablespoons of olive oil in a Dutch oven/stockpot, add garlic and onion and sauté for about 2 minutes being careful not to burn the garlic.2 tablespoon Olive Oil, 1 cup Onion, 2 cloves Garlic
- Add carrots, celery, jalapeños, and sauté for an additional 3 minutes.2 cups Carrots, 1 stalk Celery, 1 Jalapeño
- Add the chicken stock, diced tomatoes, and spices.4 cups Chicken Stock, 15 oz Canned Tomatoes, 1 teaspoon Cumin, 1 teaspoon Red Pepper Flakes, 1 teaspoon Chili Powder, 1 teaspoon Coriander
- Add the shredded (rotisserie) chicken to the pot. Simmer covered, for 20 minutes, covered. Add more spices if needed. Garnish with fresh cilantro.4 oz Chicken, ½ cup Cilantro
- Use store-bought rotisserie chicken for a quicker recipe.
- You may omit jalapeño, however, if you like it spicy start with one then add more as you like. You're my hero if you can handle more than three!
- Note with jalapeños, be very careful when chopping these as they can leave a burning sensation on your skin. So don't rub your eyes! Ouch!!
- If you don't have kitchen gloves to use when handling jalapeño peppers, get a piece of Saran wrap and use them to keep your hands from touching the peppers. I like to remove the seeds, and just chop the peppers for the soup. You may opt to leave some of the seeds in if you'd like, for extra spice.
- There's less sodium in fresh tomatoes just so you know. The canned tomatoes, however, are quicker and save you some prep time, and also add to the flavor of the soup, so consider that when seasoning your dish.
- Top with tortilla chips, sliced avocados, sour cream, and/or shredded cheese.