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a light golden chicken soup with shredded rotisserie chicken, small potato cubes, soft leek pieces and green peas
Melissa Hart

Rotisserie Chicken Soup

A partly used rotisserie bird is a useful start for soup, but the meat is already cooked and doesn't need another long simmer. Build flavor in the leek and potato broth first, then add the skinless shredded chicken and peas near the end so they stay tender. The finished bowl should have clear broth around recognizable potato cubes, with enough green peas to give each spoonful a little sweetness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 2 medium leeks white and light green parts sliced and washed
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 3 cups cooked rotisserie chicken skin removed and meat shredded
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice

Method
 

  1. Melt butter in a large pot and cook the washed, drained leeks over medium heat for 6 minutes until soft.
  2. Add potatoes, broth, salt, pepper and thyme. Simmer gently for 12 to 15 minutes until the potatoes are tender.
  3. Stir in the shredded rotisserie chicken and peas. Return to a gentle simmer.
  4. Cook for 4 to 5 minutes until the peas are tender and the chicken and broth reach 165°F.
  5. Stir in lemon juice off the heat and serve while the potato cubes still hold their shape.