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Years ago, my friend and I tried a soup from Rachael Ray’s talk show that we didn’t know would turn into a family hit.  Sadly, I forgot about this recipe for a long time.  But then I was walking through Costco at dinner time and my kids were wolfing down free samples while I was racking my brain to figure out how I could make a super fast dinner when I got home.  I did not want to fall into the $1.50 hot dog or $1.99 pizza temptation that was going to hit me when I checked out.  Then, before me was a piping hot, juicy rotisserie chicken and I remembered this recipe!  It couldn’t be easier, and 20 minutes after I unpacked the car, we were sitting down to this deliciousness…

IMG_2861 Here’s the answer to your next dinner dilemma — especially because everything but the chicken is shelf stabilized, so you can have them on hand to make in a jiffy!

I replace chicken stock with organic Better Than Boullion in a huge jar that I get for under $7 at Costco.  It’s seasonal, so I can only get it in the fall.  Last year I didn’t know that, but this year I stocked up!

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Print Recipe
Chicken Salsa Verde Soup
www.allthelittlereasons.com
Course Dinner
Cuisine dinner
Servings
people
Course Dinner
Cuisine dinner
Servings
people
Instructions
  1. Sautee onion in olive oil. While it's cooking, remove the meat from the rotisserie chicken and shred.
  2. After 3-4 min. of cooking onion, add microplaned garlic and cook until fragrant, about 1 minute.
  3. Add jar of salsa verde, rotisserie chicken and chicken stock. (I use 4c. water and 4 teaspoons chicken base).
  4. Season with salt and pepper to taste. Cook for a couple minutes to melt flavors.
  5. Serve topped with cheese, sour cream, tortilla chips and chopped cilantro.
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