Favourite Easy Chicken
Soup Recipe Ever
Easy Chicken Soup Recipe
The rotisserie chicken and pepper gives my favourite easy chicken soup recipe a deeper and mouth-watering flavor.
You will love it so much you will be yearning for more. I know because the first time I tasted it, I instantly craved for more! Even now just typing this recipe makes my mouth water for some. I don’t know about you but I am going to make myself this recipe now. I just can’t resist and I know you won’t either.
Preparation Time 15 minutes
Cooking Time 60 minutes
2 cups rotisserie chicken shredded
3 stalks celery ribs, chopped
1 pound carrots you can substitute using baby carrots
3 potatoes, peeled and cubed
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 package of pasta
2 stalks dried thyme
1 pinch poultry seasoning
1 pinch dried basil
4 black peppercorns
2 bay leaves
1 pinch dried parsley
2 tablespoon butter
Salt and pepper to taste (recommends scotch bonnet pepper because of its rich flavor)
1. Bring chicken broth and water to a boil in a large soup pot. Add onion, celery, potato and carrots. Reduce heat to medium-low and simmer, covered, 15-20 minutes. Add pasta, bouillon, pepper, soup mix and allow to simmer 15 minutes more or until pasta is cooked.
2. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
3. Add rotisserie chicken and butter to the soup pot. Cook on low heat until vegetables are tender and flavors are well blended, up to 15 minutes.
4. Taste the soup; adjust the seasoning with salt if necessary. Serve hot.
Recommendation:Taste the soup before you season it.
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