Deli Rotisserie Chicken Soup
I have become a big fan of using rotisserie chicken from the grocery deli in recipes. What a timesaver -- and you can't beat the flavor. Here's one of my family's favorites. You can mix-n-match the veggies - I use what I find in the freezer. So, you could also call this my "use up the frozen veggies" soup! :)
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 8
chicken
frozen
soups/stews
rotisserie chicken
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 salt to taste
- 1 rotisserie chicken
- 32 oz chicken broth
- 2.5 cups water
- 3 cups frozen mixed vegetables any kind
- 1 cup frozen corn
- 1 cup bowtie pasta or other small pasta frozen or cooked almost al dente
- 3 tablespoons cumin
- 4 tablespoons taco seasoning divided
- 4 tablespoons chipotle seasoning
- 1 taco seasoning to taste
- Carbohydrate 19.9327925000001 g
- Cholesterol 65.78 mg
- Fat 11.495175 g
- Fiber 5.84284998035432 g
- Protein 25.730825 g
- Saturated Fat 3.0466925 g
- Serving Size 1 1 Serving (333g)
- Sodium 392.0169375 mg
- Sugar 14.0899425196457 g
- Trans Fat 1.35261 g
- Calories 278 calories
Remove skin from chicken, debone and tear into pieces. Toss the torn chicken in a large bowl with the chipotle seasoning and 2 tablespoons of the taco seasoning. Set aside. In a dutch oven on medium heat, put all the frozen vegetables and pasta; cover with the broth and water. Stir in cumin and remaining taco seasoning. Heat to barely boiling, uncovered. Add chicken pieces, heat to simmering, turn heat to low. Add salt to taste and more taco seasoning to taste, simmer 10 minutes.
