Chicken Soup

I came up with this recipe when I was too sick to go through the trouble of actually making my own stock. This is much easier, and takes less than an hour from start to finish.


  • 8 cups low sodium chicken stock
  • 1 rotisserie chicken, approximately 1 1/2 lbs (already cooked, available at most grocery stores)
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • t tbl olive oil
  • 2 tbl butter
  • 2-3 tbl flour
  • 1/4 cup heavy cream, (optional)


  • Put butter and olive oil in a pot over medium heat.

  • When the butter is melted, put in carrots, celery, and garlic. Sweat vegetables over medium heat for approximately five minutes, until they begin to soften.

  • Add flour to form a roux, stirring for about two minutes, to mix thoroughly and cook the raw flavor out of the flour.

  • Pour in chicken stock slowly, stirring constantly to avoid lumps. Let simmer for approximately 15 minutes, until soup starts to thicken (should coat the back of a spoon).

  • While stock is simmering, remove skin from chicken and shred meat into small pieces.

  • When stock has thickened, add heavy cream (optional), taste, and add salt and pepper to taste.

  • Fold in shredded chicken.

  • Let soup heat chicken through, should take no more than 5-10 minutes at most, and enjoy (I like to serve it over egg noodles).

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