Did you make this recipe? Please give it a star rating below!
Rotisserie Chicken Soup with Potatoes and Vegetables
Combine parsley and bay leaf in cheesecloth secured with
Heat a large soup pot over medium heat. Once hot, add butter (or oil) and then chopped onion with a pinch of salt and pepper. Cook 8 to 10 minutes, until softened and fragrant.
Add (drained) potatoes and carrots and continue cooking another 8 to 10 minutes.
Add garlic, chicken, parsley and bay leaf sachet, salt, pepper and broth. Raise heat to high and bring to a boil. Once boiling, lower to a simmer and cook another 10 to 12 minutes until potatoes are tender but not falling apart.
Remove bay leaf and discard. Add red wine vinegar. Adjust salt and pepper if needed, Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.