Recipes

Easy Italian Rotisserie Chicken Soup Recipe

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Atkins Easy Italian Rotisserie Chicken Soup
10.5g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Italian
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
24.4g

Protein

12g

Fat

3.4g

Fiber

256.2cal

Calories

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INGREDIENTS

  • 1 cup fresh celery USDA
  • 2 cup fresh kale, chopped USDA
  • 8 oz fresh crimini mushrooms USDA
  • 2 1/2 cup rotisserie chicken, diced FNDDS
  • 1 cup fresh yellow onion, chopped USDA
  • 1 2/3 cup canned basil garlic & oregano diced tomatoes Hunt's
  • 5 tsp fresh parsley, chopped USDA
  • 4 cup chicken broth FNDDS
  • 1 1/2 ea fresh carrots, medium USDA
  • 5 Tbsp fresh parmesan cheese, shredded Stella Foods
  • 1 tsp fresh garlic FNDDS
  • 2 Tbsp olive oil USDA

DIRECTIONS

  1. Warm a large sauce pot or Dutch oven over medium heat. When warm add oil and swirl to coat the bottom of the pan. Add roughly chopped onion, celery and carrot and sauté until onion is becoming translucent, about 8 minutes.
  2. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and kale and continue to sauté, stirring constantly, for another 3 minutes. Stir in the canned tomatoes, chicken broth and chopped rotisserie chicken. Increase heat to bring to a boil, then reduce heat to medium low and simmer until chicken is heated through and vegetables are tender, about 10 minutes.
  3. To serve, portion about 1 ½ cups of soup into each bowl, topped with 1 tablespoon parmesan cheese and 1 teaspoon roughly chopped parsley.

Cooking Tip