Lemony Potato & Fennel Rotisserie Chicken Soup

If you find yourself craving a big, cozy bowl of soup the moment you feel a sniffle coming on, or are just looking for a warm bowl of comfort, this rotisserie chicken soup is just what you need. It lets you make the most of a store-bought rotisserie chicken, using every last bit. The white and dark meat, bones, skin, and even the juices left in the bottom of the rotisserie chicken container or bag are used to make this feel-good soup. Toss in a chopped fennel bulb and feathery fennel fronds, and you’ve got a soup that’s bursting with flavor. The potatoes are soft and creamy, and then there’s the lemon juice and zest, which gives this soup a bright, zippy kick. Honestly, who needs chicken noodle soup when they can have this lemony potato, fennel, and rotisserie chicken soup instead?

I’m fairly certain that for each and every single one of us, there is a time in our lives when we just need a little bit of comfort to get us through the day. Whether it be a furry kitty dozing on our lap, a warm blanket wrapped around us, a Hallmark Christmas movie helping us to escape from the everyday hustle and bustle, or a bowl of warm soup on a dreary day. And right now, I definitely find myself searching for just a wee bit of that comfort. Early this month, my Dad passed away after a planned operation, followed by a stay in rehab. Obviously, things did not go as planned, and considering how well he had been doing with his recovery, many of his friends and family were taken by surprise by his very sudden decline. But that’s not really something I’m ready to talk about, or even write about yet. What I am ready to talk and write about is the lovely passage below, which I keep finding throughout Dad’s paperwork as I shuffle through it in an attempt to straighten out his affairs without pulling all of my hair out or going into a full-blown panic attack. Apparently, even Dad knew that I would be in need of some serious comfort as I undertook this task.

It’s hard to see tomorrow

when someone you love

is gone.

And it’s harder still to realize

that your life will still go on.

But the Lord won’t give you

burdens which He knows you

cannot bear, and He will

never leave you comfortless…

You’ll always find Him there.

We’re all our Father’s children,

here on earth, and up above,

and your loved one now walks

 close to God.

Surrounded by His love.

The first time I found this passage among Dad’s papers, I thought to myself how lovely it was. And several minutes later, when I found it again, I felt like it might be a passage that meant something special to him. My Dad, if nothing else, was a very religious man. You will not find any traditional books on the bookshelves in his office. However, you will find the shelves overflowing with almost any Bible ever published, and several religious workbooks to go along with those Bibles. So, at this point, I wasn’t too surprised to find this passage for a second time. But the third, fourth, and fifth time I found this passage, yet again, I suddenly realized that this passage wasn’t for him. That he had left it for me. A final way to let me know just how much he cared, to let me know that I would be alright, that he is in a better place, and that if I ever find myself in need of a little comfort, all I need to do is simply remember this passage.

Ingredients:

Homemade Rotisserie Chicken Broth:

• • 1 Rotisserie Chicken
  • Cold Water

Soup:

• 1 Fennel Bulb with Fronds
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion
• 1 Teaspoon Finely Ground Sea Salt
• 6 Cups Homemade Rotisserie Chicken Broth
• 1/2 Teaspoon Finely Ground Black Pepper
• 4 Medium to Large Yukon Gold Potatoes, Peeled & Diced
• 3 Cups Rotisserie Chicken, Shredded or Chopped
• Zest and Juice of 1 Lemon

Directions:

Homemade Rotisserie Chicken Broth:

1. Remove the skin from the rotisserie chicken and place it in a large stockpot. Remove the white breast meat and set it aside. Remove all the dark meat from the legs and thighs, and trim any excess fat or skin. Place all of the excess fat, skin, and bones into the large stockpot. Chop or shred the white and dark meat for this recipe. Refrigerate the chopped and shredded chicken until use.
2. Add cold water to the large stockpot filled with fat, skin, and bones. Leave an inch and a half at the top, so that the pot does not boil over. Bring to a rolling boil over high heat.
3. When the pot comes to a rolling boil, reduce the heat to low and then simmer for 1 hour.
4. Use a slotted spoon to remove the bones and any large pieces of skin from the stockpot. Strain the broth through a fine-mesh strainer to remove any residual bones or skin.

Soup:

1. Use a sharp knife to slice off the stalks and the bottom of the fennel. Discard the stalks and the bottom of the fennel, reserving the fennel fronds for garnish. Thinly slice the remaining fennel bulb with the same sharp knife or a mandoline. Run your knife through the sliced fennel to chop the fennel into small pieces.
2. Place the olive oil in a large Dutch oven or stockpot over medium heat.
3. When the oil is hot, add the onion, chopped fennel bulb, and salt. Sauté for 10 minutes, stirring often.
4. Add the chicken broth, pepper, and diced potatoes. Increase the heat to high.
5. Cook for 15 to 20 minutes or until the potatoes are tender.
6. Add the chopped or shredded chicken and the lemon juice. Cook for 5 minutes or until heated through.
7. Salt to taste.
8. Garnish with the reserved fennel fronds and lemon zest.

Suggestions:

• If your rotisserie chicken container or bag has any juices at the bottom, make sure to pour them into the stockpot along with the fat, skin, and bones.
• You may have more than 6 cups of homemade rotisserie chicken broth. You can either add the excess to this recipe or save it for later use.
• If your rotisserie chicken is on the larger side, you may have more than 3 cups of shredded or chopped chicken. Save it to make chicken salad or use it in another recipe.
• Remember to zest the lemon before you cut and squeeze it. Also, if your lemons are small or don’t contain a large amount of juice, you may choose to use the zest and juice of two lemons in this recipe.
• Garnish the soup with a little bit of freshly ground pepper before serving. I suggest using whole mixed peppercorns. The pink peppercorns add a nice pop of color.

Improvements:

• If you’re feeling under the weather, stir a wee bit of honey into this soup.
• Add 1/2 cup to 1 cup of frozen peas or mixed vegetables to this soup.
• For even more flavor, add crushed red pepper flakes to this soup.
• Add 1/2 teaspoon of garlic powder.
• CLICK HERE to see all of our delicious past soup recipes.

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Lemony Potato & Fennel Rotisserie Chicken Soup

Ingredients:

Homemade Rotisserie Chicken Broth:
• 1 Rotisserie Chicken
• Cold Water
Soup:
• 1 Fennel Bulb with Fronds
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion
• 1 Teaspoon Finely Ground Sea Salt
• 6 Cups Homemade Rotisserie Chicken Broth
• 1/2 Teaspoon Finely Ground Black Pepper
• 4 Medium to Large Yukon Gold Potatoes, Peeled & Diced
• 3 Cups Rotisserie Chicken, Shredded or Chopped
• Zest and Juice of 1 Lemon

Directions:

Homemade Rotisserie Chicken Broth:
1. Remove the skin from the rotisserie chicken and place it in a large stockpot. Remove the white breast meat and set it aside. Remove all the dark meat from the legs and thighs, and trim any excess fat or skin. Place all of the excess fat, skin, and bones into the large stockpot. Chop or shred the white and dark meat for this recipe. Refrigerate the chopped and shredded chicken until use.
2. Add cold water to the large stockpot filled with fat, skin, and bones. Leave an inch and a half at the top, so that the pot does not boil over. Bring to a rolling boil over high heat.
3. When the pot comes to a rolling boil, reduce the heat to low and then simmer for 1 hour.
4. Use a slotted spoon to remove the bones and any large pieces of skin from the stockpot. Strain the broth through a fine-mesh strainer to remove any residual bones or skin.
Soup:
5. Use a sharp knife to slice off the stalks and the bottom of the fennel. Discard the stalks and the bottom of the fennel, reserving the fennel fronds for garnish. Thinly slice the remaining fennel bulb with the same sharp knife or a mandoline. Run your knife through the sliced fennel to chop the fennel into small pieces.
6. Place the olive oil in a large Dutch oven or stockpot over medium heat.
7. When the oil is hot, add the onion, chopped fennel bulb, and salt. Sauté for 10 minutes, stirring often.
8. Add the chicken broth, pepper, and diced potatoes. Increase the heat to high.
9. Cook for 15 to 20 minutes or until the potatoes are tender.
10. Add the chopped or shredded chicken and the lemon juice. Cook for 5 minutes or until heated through.
11. Salt to taste.
12. Garnish with the reserved fennel fronds and lemon zest.

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