Prep time: 15 min | Cook Time: 30 min | Serving: 6
Ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced into ⅓rd inch rounds
- 3 stalks celery, halved and sliced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp turmeric
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1.5 tsp salt
- ½ tsp black pepper
- pinch of cayenne optional
- 1 bay leaf
- 8 cups chicken broth or bone broth
- 1 rotisserie chicken, meat removed and shredded
- 2-3 tbsp chopped fresh parsley
- salt & pepper to taste
Instructions
- Heat olive oil Cooklife Dutch Oven over medium to medium-high heat until hot and shimmering.
- Add carrots, celery, and onion and sautee on medium heat for around 10 minutes until veggies are softened.
- Add in garlic, turmeric, thyme, rosemary, salt, pepper, and pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.
- Stream in chicken or bone broth and add in 1 bay leaf. Stir to combine and bring to a boil over medium-high heat.
- Simmer over low heat for 10-15 minutes. Taste and add additional salt & pepper according to preference. Add in chopped parsley and serve. Enjoy!
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