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Rosemary Carrot Soup with Rotisserie Chicken

by Livestrong_Recipes  |  Oct 22, 2018

Rosemary Carrot Soup with Rotisserie Chicken
  1. PREP
  2. 15 m
  • COOK
  • 35 m
  • 50 m

There’s no doubt that veggies are good for you. And most people need to eat more of them -- lots more of them. Soup provides a delightful vehicle in which to do just that, including this velvety carrot soup with generous chicken accompaniment.



  • 1 tbsp extra-virgin olive oil
  • 32 oz Baby Carrots
  • 1 medium red onion
  • 2 tsp fresh rosemary
  • 1 1/2 tsp sea salt
  • 1/2 tsp Hot Pepper Sauce
  • 12 oz Rotisserie Chicken, Plain Skinless, White Meat
  • 1/4 cup fresh chives


1 Heat the oil in a stockpot over medium. Add the carrots, onion, and vinegar, increase heat to medium-high, and sauté until the onion is fully softened, about 8 minutes. Add the broth, rosemary, salt, and hot pepper sauce, increase heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the carrots are fork tender, about 25 minutes.
2 Puree the soup in batches in a blender (using the “hot fill/liquid” line as a guide). Return to the clean stockpot and bring back to a simmer. Adjust seasoning.
3 Mound three ounces of warm chicken cubes in the center of individual bowls. Ladle soup around the chicken, sprinkle with chives, and serve.