This is my favorite soup to make during the “winter” (in quotes because the winter season is debatable in Arizona).
Homemade Rotisserie Chicken Soup with Salsa
You will need:
1 rotisserie chicken
2 “boxes” of chicken stock (or if you’re fancy and you make your own, 64 oz.)
2 zucchini, diced small
2 carrots, diced small
1 tsp kosher salt
1 tsp pepper
1/4 cup cooked brown rice
1.5 cups salsa
—-
1. Pour the chicken stock and salsa into a stock pot on low heat.
2. Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes.
3. Pull the chicken off the the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it’s icky) is putting the skin, drumsticks, and wings into the pot. Don’t skip that step. It adds a lot of moisture and taste, and you’re going to take out all the yucky stuff before you eat the soup. Trust me on this one.
4. Go ahead. Close your eyes and put the drumsticks and wings in.
5. Add the salt and pepper, and the veggies when they’re done.
6. Add the rice.
7. Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
8. When it’s time to eat, use tongs to pull out the skin and bones.
9. I fill the bowl with everything but broth at first, and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top.
10. Garnish with chopped avocado, flour tortilla strips, or both!
21 Day Fix portions: 2C broth is 1/2 a red container, add chicken to red containers until you reach your desired portion, add veggies to green container until you reach your desired portion
Rotisserie Chicken Soup With Salsa Recipe
Ingredients
- 1 rotisserie chicken
- 2 "boxes" of chicken stock or if you're fancy and you make your own, 64 oz.
- 2 zucchini diced small
- 2 carrots diced small
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/4 cup cooked brown rice
- 1.5 cups salsa
Instructions
-
Pour the chicken stock and salsa into a stock pot on low heat.
-
Cook the carrots and zucchini in 1 tablespoon olive oil for 5-10 minutes.
-
Pull the chicken off the the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it's icky) is putting the skin, drumsticks, and wings into the pot. Don't skip that step. It adds a lot of moisture and taste, and you're going to take out all the yucky stuff before you eat the soup. Trust me on this one.
-
Go ahead. Close your eyes and put the drumsticks and wings in.
-
Add the salt and pepper, and the veggies when they're done.
-
Add the rice.
-
Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
-
When it's time to eat, use tongs to pull out the skin and bones.
-
I fill the bowl with everything but broth at first, and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top.
-
10. Garnish with chopped avocado, flour tortilla strips, or both!
Recipe Notes
21 Day Fix portions: 2 cups broth is 1/2 a red container, add chicken to red containers until you reach your desired portion, add veggies to green container until you reach your desired portion.
What a quick and easy recipe. Thanks for sharing that even here in AZ, soup is still good for summer eatin’.
Hope hubby feels better soon.
Or, you can go to the store and go to the soup isle – or – maybe you should not have called someone about that bird that was hurt in your back yard – you could have had Michael pluck it and Jack would have loved to cut it open and pulled out all the innards then you could have boiled in and had soup for Steve. hope he is feeling better. Oh, yeah, when you cut the head off they still run around a little bit but they don’t cry or anything cause their head is gone.
I should never read Gramma Teetsie’s remarks, or perhaps I should and support her on her comedy tour? You are so sweet to make soup on such a friggin’ hot day. I hope you and your Steve are feeling better!
Looks delicious! I’m a weirdo and actually like warm meals during the summer. Not all the time, but often enough that I can’t pretend to be sick each time.
So sorry he came home sick.
I made soup today for my 19 year old just because he wanted it! The things we do:)
Seriously…your Mom cracks me up.
I make our soup from scratch and LOVE how it tastes. I have never put Zucchini in ours though, may have to try that.
There’s nothing quite like homemade chicken soup when you’re sick! I hope Steve is better in absolutely no time!
no garlic or onion?
Could you please tell me what containers you use to portion this recipe? How it relates to the 21 Day Fix?
Thank you!
Hi Jeanne! Yes! Look at #2 here: https://mycrazygoodlife.com/21-day-fix-dinner-recipes/
But what about the brown rice? What number of yellows do you count that as?
Depending on how much brown rice you add, you could could it as 1/4 or 1/2 yellow container.
Hello! Does the rice go in cooked and then I simmer it for a couple hours? I just want to make sure I’m clear. I cannot wait to try this tonight!! It is cold here in North Florida.
Hello! I use the Minute Rice and put it in for a few hours, or if I need it faster I use cooked rice. It’s chilly here in Arizona too! I hope this warms you up!
Becca
The recipe says cooked rice. Is it supposed to be uncooked? I can’t imagine only a quarter cup of cooked rice proportioned with the larger quantities of everything else.
You can definitely change the amount to what works best for you!
Great soup! I flipped the order of instructions. I put only the stock in the pot first and the “yucky” chicken bones and skin and let them cook while I finished cutting up the chicken and cooking the veggies. Then I just dumped it through a strainer, poured the stock back in the pot, and finished the recipe.