Rotisserie chicken soup

Have you ever wondered what to do with those store rotisserie chickens? I decided to experiment with it and make a soup. It came out great! It will definitely make a great Fall and Winter soup! And it was so easy!!!! The chicken was so moist and delicious! 

You will need:

• 1 rotisserie chicken, skin removed 

• 2 carrots, peeled and diced

• 1/2 onion, diced

• 5 cloves of garlic, minced

• 1 can diced tomatoes

• 2 1/2 containers of 32 oz chicken broth

   (About 10 cups)

• 1 head of escarole, rinsed WELL and chopped

• 4-5 tablespoons olive oil

• salt & pepper to taste

• Parmesan cheese, grated

• 1/2 cup of orzo

Start by prepping. When cleaning the escarole, make sure you rinse it really well because it usually has dirt and grit inside the leaves. Chop it up and discard the white ends. 

On a medium flame, add olive oil to the pot, and sauté the onion and carrot until softened. Add salt and pepper. 

Then add the garlic and cook for about 1-2 minutes, stirring frequently. 

Add the whole can of diced tomatoes with juices. 

Cook for an additional 2 minutes, then add the chicken broth. 

Add the escarole. 

Start to take apart the chicken. Remove skin and dice the meat. 

Add the chicken to the soup. 

Optional : I added a dash of "all purpose seasoning" I had on hand. Which is salt, pepper, cumin, onion powder. But if you don't have something like this, just do salt and pepper to taste. Keep tasting as the soup cooks and check if you need more. 

Add 1/2 cup of orzo. 

Cook on low flame, covered, for 40 minutes and serve with a sprinkling of Parmesan cheese. Enjoy!