SHORT-CUT QUICK ROTISSERIE CHICKEN SOUP by Foodie’s Markets Chef Laura Brennan - Foodies Markets

Name: SHORT-CUT QUICK ROTISSERIE CHICKEN SOUP by Foodie’s Markets Chef Laura Brennan - Foodies Markets
Ingredients: 1 rotisserie chicken; 1 large Spanish onion, about 8-9 ounces, skin-on, purchased weight (AP); 1 pound carrots; 4 stalks celery; 12 fluid ounces (1 ½ cups) dry sherry or dry white wine; 4-5 tablespoons olive or vegetable oil (I use canola); 6 cloves fresh garlic, peeled; 32 ounces box-packaged organic chicken stock (better quality than the canned variety); 2 plus cups cold water; Dried thyme; Dried basil; 2 Bay leaves; Kosher salt to taste; Freshly ground black pepper

foodiesmarkets.com

I love chicken soup. I love fresh chicken soup – not canned, not frozen, not box-packaged. With my demanding palate in mind, I needed to develop a faster way to make a satisfying batch of my...

View Original

Share this recipe:

Ingredients

1 rotisserie chicken
1 large Spanish onion, about 8-9 ounces, skin-on, purchased weight (AP)
1 pound carrots
4 stalks celery
12 fluid ounces (1 ½ cups) dry sherry or dry white wine
4-5 tablespoons olive or vegetable oil (I use canola)
6 cloves fresh garlic, peeled
32 ounces box-packaged organic chicken stock (better quality than the canned variety)
2 plus cups cold water
Dried thyme
Dried basil
2 Bay leaves
Kosher salt to taste
Freshly ground black pepper