For those under-the-weather days: rotisserie chicken, carrots, parsnips, potatoes, herbs and spices and a dash of lemon make the ultimate comfort food, Freezer Chicken Soup!


*Serves: 8-10

  • 1 Tbsp. extra-virgin olive oil
  • 1 large onion
  • 2 leeks
  • 4 stalks celery
  • 4 large carrots
  • 2 parsnips
  • 4 red potatoes
  • 3 quarts chicken stock or water
  • 1 large deli roasted chicken (or bone-in chicken thighs, breasts, etc.)
  • 1/2 cup fresh parsley
  • 2 Tbsp. fresh thyme
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • 2 bay leaves
  • Salt and pepper to taste (be pretty liberal, especially with the pepper!)
  • 1-2 Tbsp. lemon juice
  • Grated pecorino or parmesan cheese, optional
  1. Heat evoo in large stock pot.
  2. Chop onion, leeks and celery. Rinse leeks thoroughly to remove dirt. Add to pot and sauté about five minutes.
  3. Peel and chop carrots and parsnips and chop potatoes. Add to pot. Continue to sauté five more minutes.
  4. Add chicken stock and place the whole deli chicken in pot. Stir veggies around so chicken settles towards bottom of pot.
  5. Add herbs and spices and simmer about 20 minutes, until chicken starts to fall off bones.
  6. Take chicken out of pot, cut meat off bones and add meat back into pot.
  7. Squeeze lemon juice into pot and adjust seasonings.
  8. Serve with grated pecorino or parmesan, if desired.
  • Make soup and divide into smaller portions. Place in freezer ziplocs and freeze flat. Thaw and reheat for quick, easy meals!

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.