Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced
3 cups cooked rotisserie chicken, shredded
4 cups chicken broth (vegetable broth for vegetarian)
2 cups diced potatoes
1/4 cup all-purpose flour
2 cups whole milk or heavy cream
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté until tender, about 5 minutes. Stir in garlic and cook for 1 more minute.
Add chicken broth and shredded chicken. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add diced potatoes and simmer until tender, about 15 minutes.
In a small bowl, whisk flour with a splash of broth to make a slurry. Add to the pot and cook for 2-3 minutes.
Stir in milk or cream and simmer until the soup is heated through and slightly thickened. Season with salt and pepper.
Notes
Use leftover rotisserie chicken for convenience.
For a thicker soup, add more flour slurry.
For a lighter option, use milk instead of heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Stirring/Simmering
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg