A nourishing chicken soup with no noodles that comes together quickly using rotisserie chicken. It’s a veggie-loaded chicken no noodle soup with herbs and a touch of turmeric and lemon.
2 tbsp olive oil extra virgin
2 cups diced carrots (about 4 medium carrots)
1 1/2 cups diced celery, diced (about 3 stalks)
1 small onion, diced
4 cloves garlic, minced
1 tsp kosher salt or more to taste
1/2 tsp cracked black pepper or more to taste
2 teaspoon fresh rosemary (1 teaspoon dried)
2 teaspoon fresh thyme (1 teaspoon dried)
1/2 teaspoon ground turmeric
6 cups chicken stock
3 cups chopped cooked chicken (I use rotisserie; see notes for cooking)
2 tbsp lemon juice or 1/2 lemon
Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion. Cook, stirring often, until the onions are translucent and the vegetables are tender; about 5 minutes. Add the garlic, salt, pepper, turmeric, rosemary and thyme. Cook for another 1 minute, stirring, until the garlic is fragrant.
Pour in the broth, increase the heat to medium-high and bring to a boil.
When the soup reaches a boil, reduce to a simmer and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, about 15-20 minutes.
Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!