About 5 Easy Recipes with leftover rotisserie chicken project:

Rotisserie chicken has been a big saver for us on busy weeks. Yet, pretty fast it became boring eating it plain with salad or vegetables on a side. I decided to create easy and fun recipes with a leftover rotisserie chicken that requires less than 30 minutes of active time. If you have cooked leftover chicken, by all means, use it instead of rotisserie chicken. The idea is the same. Quick and easy meals with rotisserie or any leftover chicken.

Previous recipes from the 5 Easy Recipes with a leftover rotisserie chicken project:

1. Rotisserie chicken enchiladas with a simple enchilada sauce

I always try to add soup to my weekly menu, but sometimes I work to pass the lunch time. As you probably know going to kitchen hungry is not a good idea. You grab everything you see and eat it as a snack, neglecting the real lunch. Lunches for me are very important. I always plan them carefully because this is one of the hardest time of the day to eat healthy food. With these points in mind, I wanted to create a soup using leftover rotisserie chicken or any other cooked chicken for a good, healthy and satisfying lunch.

The search in google for the rotisserie chicken soup recipe didn’t turn out well. As much as I love old fashioned chicken noodle soup but I was looking for something more interesting. After a disappointing search, I went to take a look what was in the fridge. There were a lot of Mexican ingredients left from the dinner before. Combining some of them gave the birth to one of my favorite ways to use leftover rotisserie chicken.

I wanted to create a different soup with unique flavors and easy to put together. Something fresh, light and bright and at the same time comforting for the winter blues.  This smoky rotisserie chicken soup meets all criteria.

I’m so happy with the result. In fact, it became one of my favorite ways to use the rotisserie chicken. It is simple, unique and satisfying soup.

Couple of added spices, smoked paprika, and cumin, brings so many flavors and interest to it. And don’t skip on toppings. The freshness of cilantro and a tiny bit of spiciness from red onion add summer notes and change the whole taste.

The bright and festive colors, the smoky flavor, the combination of acidity from tomatoes and sweetness from corn helps to stay healthy and strong during the toughest winter months.

This smoky rotisserie chicken soup is by far the shortest recipe I have on my blog. Simplicity in this soup is a key ingredient.  I already made this soup many times, and every time I’m amazed how such a simple soup can bring so much joy. I hope you find a little time and give a chance to this easy and healthy recipe.

Happy Cooking 😉

Tips and Tricks for Smoky Rotisserie Chicken Soup recipe:

• If you don’t have canned diced tomatoes, you can substitute it for three medium tomatoes. Chop them and follow the rest of the recipe.
• You can replace Rotisserie chicken with any cooked leftover chicken.
• Go the extra mile and buy super sweet frozen corn. It does make a big difference.

Maria

Yields: 6 servings

Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)

12 minPrep Time

15 minCook Time

27 minTotal Time

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Ingredients:

• 2 tablespoons olive oil
• 1 large onion, quartered and sliced
• 2 small carrots, sliced
• 1 small green bell pepper, diced
• 1 jalapeno, diced into small cubes
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 2 ½ teaspoons smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon ground black pepper
• 2 cups shredded rotisserie chicken
• 1 (14.5 oz.) diced tomatoes can
• 2 cups chicken stock
• 2 cups water
• 1 cup frozen sweet corn
• Juice of 1 lime
• 2 tablespoons cilantro, chopped
For serving:
• Cilantro, red onion, jalapeno
• Corn chips

Instructions:

1. Over medium-high heat in a medium heavy bottom pot heat olive oil.

2. Add onion, carrots, green pepper and jalapeno. Sprinkle some salt and cook for 4 minutes or until vegetables are translucent. Add garlic, cumin, smoked paprika, red pepper flakes and black pepper. Cook for 2 minutes to release the spices’ aromas. Add shredded chicken, diced tomatoes, chicken stock and water. Increase temperature to high and bring it to a full boil.

3. Remove the pot from heat. Add sweet corn and lime juice. Stir well. Add chopped cilantro.

4. Taste the soup and adjust any seasonings. I always add little more salt but only after I add lime juice.

Serve with chopped cilantro, red onion, jalapeno and corn chips.

Enjoy 🙂

Nutrition

Calories

514 cal

Fat

29 g

Carbs

58 g

Protein

11 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

28

https://thepuretaste.com/smoky-rotisserie-chicken-soup/

Maria | The Pure Taste

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There are not that many light and easy fish soup recipes out there. The most popular fish soup is of course fish or clam chowder. Chowders are for sure delicious, but oh boy, they are heavy and fatty. So I decided to make a good fish soup with the chowder ingredients but omit all the unhealthy stuff. The result is very delicate, easy to make, healthy cod and corn chowder.

I do understand the creaminess in classic New England chowder, but I feel like fish in it is always losing its taste. It is buried so deep with the flour, butter, cream, and potatoes that the only reminder of fish is unrecognizable white chunks. The fish is such a tremendous food and deserves to be the main unhidden ingredient.

For this chowder, I chose Atlantic Cod fish. It is one of the universal and affordable fish on the market. The flaky and medium firm texture is the key. The texture is strong enough to hold its shape in soup, yet delicate enough to make the soup light and tasty.

I wanted cod to stand out in this soup still not to overwhelm with the fishy smell. Corn evens out the fishy taste by adding a sweet, delicate touch. You feel and taste the fish, but it is not overwhelming. And this is what I like in this soup the most. All the ingredients are complimenting each other and make this soup well balanced.

And don’t forget to top the soup with the fresh scallions and parsley. I like to add it just before serving. It tastes better, in my opinion, and it looks fresher. You are welcomed to add it during cooking, though.

Oh, and a piece of hearty bread is a must. In my case, it was sourdough and oh boy it goes well with this healthy cod and corn chowder.

The true beauty of this soup is how easy it is to make and how delicately light it is. After one bowl, you feel satisfied and happy. You will be amazed at how simple and short the recipe is and how quickly it is to make. I feel like this healthy cod and corn chowder is a perfect beginning of the spring menu.

Cod and Corn Chowder Tips and Tricks:

• Cod substitution:  Pollock, haddock, and tilapia

Maria

Yields: 4-6 servings

Healthy Cod and Corn Chowder

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 3 stalks celery, chopped
• ½ teaspoon red pepper flakes (optional)
• 1 sweet red, orange or yellow bell pepper, seeded and chopped
• 2 cups young red or yellow potatoes, quartered or halved
• 5 cups low-sodium vegetable or chicken stock
• 2 cups frozen corn
• 1 1/2 pounds cod, cut into 1 inch pieces
• 2 scallions, minced
• 2 tablespoons parsley, minced
• salt and pepper to taste

Instructions:

1. In a large heavy-bottom pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, celery, and pepper. Season with salt and pepper. Cook vegetables until translucent and begin to brown, about 7-10 minutes. Add potatoes, red pepper flakes (if using) and pour in a vegetable or chicken stock.Bring soup to a boil and then reduce heat to low or simmer. Cook for 10 minutes, or until potatoes are fully cooked.

2. Add corn and cod, and cook for 10 minutes more. Taste the chowder and adjust seasoning.

3. Serve warm with fresh scallions, parsley and a piece of bread.

Nutrition

Calories

609 cal

Fat

28 g

Carbs

83 g

Protein

19 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

20

https://thepuretaste.com/healthy-cod-and-corn-chowder/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Enameled Cast Iron Dutch Oven

When the snow is gently laying down creating a winter wonderland, when the whole city just stops all the rush, then it’s a perfect time for a beautiful walk. That was a charming and romantic walk. The result – a runny nose and stuffy head next day . My favorite and the only pleasurable way to treat a cold is a homemade soup. Not only, I crave lately for the soup because I got sick but also because it’s freezing outside. When your thermostat shows 71 degrees inside, and you are still shaking, only the soup can warm and soothe you inside. So today I want to share with you one of my favorite Light and Healthy Chicken Meatball Soup.

This soup is special for me because it reminds me so much of my childhood! I refused to eat almost everything at kindergarten except for this soup and maybe a few other not so bad dishes. I always had the feeling that some witches are working in kindergarten’s kitchen because the mess they were feeding us looked like the witch’s potion. One day, I dared to peek into the kitchen and oh boy was I right about the potion. It seemed like the dark magic was controlling the kitchen. Anyway, there is always the light even in the darkest place. I loved this light and healthy chicken meatball soup very much and actually had pleasure eating it.

For some reason, it was forgotten for many years, and I never cooked it, nor did my mom. To my surprise, I found this recipe at Joy’s blog. I never expected to find such a similar taste of my childhood in American food blog. Thank you so much, Joy, for bringing this taste back into my life. When I first made this soup, it reminded me so much of the chicken meatball soup from the childhood, that I made all the adjustments and created the same taste.

The lemon zest in the meatballs brings the delightful scent to soup what makes it so refreshing. And the lemon juice added at the end of cooking not only eliminates the salt amount but also adds a tangy flavor to it. The whole combination of chicken meatballs with ground oatmeal, lemony taste, and scent, chicken broth, fills your entire kitchen with the warming and cozy smell.

The soft melts in your mouth meatballs won my kid’s heart and won it again in my adult years.  It is very light,  well-balanced and satisfying. After eating this soup, what’s left in your body is light, satisfying feeling that brings you joy, happiness, and comfort. Maybe it’s part of the memories, but I swear this soup is warming my heart spoon after spoon.

I loved it so much, so I wonder whether your kids will love this soup as well? Try it, and you may end up with one more warm-hearted kid. Except for the yucky spinach, there is nothing else that can upset the kids. And you can always remove the spinach at the first try and add it later.

I hope you will make and fall in love with this wonderful soup. Stay warm and healthy! 

Chicken Meatball Soup Tips and Tricks:

1. The meatball size is solely your choice. I was in a hurry so made medium size (cookie dough scoop) meatballs. For kids, it will be more fun and eye pleasing smaller size, like a tablespoon. For smaller size, you have to lower the baking time to 5 minutes to avoid overbaking.
2. The amount of lemon juice is also your call. My husband is sensitive to lemons, so I’m careful with it. This recipe shows the average amount I use. If you want a bit tangier, add more but be very careful, adding too much will ruin it.
3. Keep the cooked rice separately and add it to each bowl before serving. This helps the rice to retain its
4. The trick that I learned about healthy cooking is that you can always substitute ground oatmeal for the breadcrumbs. The ground oatmeal acts the same way. It absorbs all the delicious juice from the meat and does not let it escape. Such a win-win: you will end up with the tasty juicy meatballs and healthy alternative.

Yields: 4-6 servings

Light and Healthy Chicken Meatball Soup

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients:

For the Meatballs:
• 1 pound ground chicken
• ¾ cup frozen spinach, thawed and water squeezed out
• 1/4 cup finely diced yellow onion
• 1 clove garlic, minced
• 1 tablespoon dijon mustard
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon grated nutmeg
• 1/2 cup finely ground old fashioned oatmeal
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 tablespoons whole milk
For the Soup:
• 2 tablespoons olive oil
• 1 medium onion, cut in half and thinly sliced
• 1 big clove of garlic, sliced
• 7 cups good chicken broth
• 1 dried bay leaf
• 2 - 3 tablespoons fresh lemon juice
• 2 cups cooked white or brown rice (1 cup of uncooked)
• salt and pepper
• fresh parsley and grated parmesan cheese, for serving

Instructions:

For the meatballs:

1. Preheat the oven to 375 F. Line a baking sheet with foil, lightly grease it and set aside.

2. In a medium bowl combine ground chicken, spinach, onion, garlic, mustard, lemon zest, salt, black pepper, red pepper flakes, coriander, nutmeg, ground oatmeal, and parmesan cheese. Mix until just combined. In a separate small bowl, whisk together egg and milk, and add it to a meat mixture. Using your hands blend everything together until all ingredients are well combined. Using a cookie scoop or a tablespoon make the same size meatballs and place on a baking sheet, spacing 1-inch apart.

3. Bake for 10-20 minutes, depending on a meatball size until cooked through and light golden-brown color.

For the soup:

Cook the rice and set aside. In a large heavy bottom pot, heat olive oil over medium heat. Sauté onions until translucent and softened, about 5 minutes, stirring often. Add garlic and sauté for 2 additional minutes. Add the chicken stock and bay leaf. Bring to a boil. Lower down the heat and add cooked meatballs. Simmer for 10 minutes. At the end add lemon juice, salt, and black pepper to your taste.

To serve:

Divide the desired amount (~ ½ cup) of cooked rice into the bowls. Ladle in broth and meatballs. Sprinkle with parsley and cheese.

Recipe adapted from Joy The Baker

Nutrition

Calories

869 cal

Fat

43 g

Carbs

96 g

Protein

26 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

16

https://thepuretaste.com/chicken-meatball-soup/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan

In Ukraine (where I’m from) I have never tried the chili, and I don’t believe it is there yet. My comfort fall and winter food always have been soups and stews. It did not take long for chili to join my comfort food list. The warmth of spices does the magic with the body and the mood. You just feel so calm and satisfied after the bowl of chili. And because I always think how to lighten up any recipe, I decided to make chili with ground turkey. The result is the lighter turkey chili to soothe and comfort you during cold days.

The first chili I tried was way too spicy for me. This is South American dish after all, and it should be spicy. However, I don’t like it to be dragon fire spicy, when after a single bite you’re reaching for a glass of water. I go for a medium level, to feel and appreciate the spiciness without burning your mouth. Everybody has their level of spiciness, and I suggest to follow your sense and adjust it to your and family liking. If spiciness is your thing, then you can always add cayenne pepper directly into your bowl 😉

Not that I mind beef chilies, but we tend to consume a lot of beef during fall and winter. So to change things up and give the body a rest from beef, I decided to make it with ground turkey. Ground turkey is more on the dry side comparing to beef so make sure you buy 85% ground turkey. I buy mine at Costco. Whole Foods also have fresh white and dark meat ground turkey during Fall Season.  For chili, I buy 70/30 mix.

Turkey meat is very beneficial for your health, and I encourage you to read this article on health benefits of turkey meat, how to select and store it, and much more. It is one thing to take a food blogger word but other to read a trustworthy source. Putting aside all the healthy benefits of turkey, there are two facts that I love the most:

1. It is extremely easy to digest -> feel good in my belly feeling after eating it.
2. It is rich in Tryptophan (amino acid) that can transform into endorphins, which promote better mood, and this is such a must during cold seasons, at least for me.

This turkey chili is definitely taste and feels lighter than beef chili. And that means I can put all the “bad” stuff on top with no guilt. I want a handful of shredded cheese and a dollop of sour cream in my chili to create a gooey mess. No playing around here… Not a requirement but I like to top my chili with some bright colors, like chopped green onions, parsley, cilantro, red onion, etc. It’s almost all comfort food looks the same, and the color is always on a darker side, sometimes even not a good-looking color. The little pop of colors makes it more playful and festive. A tiny thing but makes a wonder.

My very first GIF image. So exciting. Such a small thing made my body shake the whole day. So please don’t judge it too harshly.

The grainy browned ground turkey, a spicy kick from the chili powder and jalapenos, the aroma of the spices, the gooey melted cheese combined with the tanginess of sour cream all this scooped with the crispy corn chips will make any day if not better than at least comfier. Forget about the spoon, grab a handful of crispy corn chips and dig in.

If not my true love for soups, I would eat this turkey chili for all nasty days through the entire cold seasons. Make a chili, add a whole bunch of toppings and let this magical potion soothe your body and soul.

Turkey Chili Tips and Tricks:

• Always go for a mix of white and dark meat ground turkey. If you use only white ground turkey, the chili will be too dry. 85% is best or buy fresh 70% of white and 30% of dark ground turkey.
• The chili and jalapeno amount is always a suggestion. Use it with caution and adjust it to your and family liking. It is better to make it less spicy but enjoyable, rather than smoking hot and impossible to eat.
• Chips’ decisions: Better to go with corn chips – a bit healthier, tastier and more authentic 😉

Yields: 6-8 servings

Quick and Healthy Turkey Chili

10 minPrep Time

1 hr, 15 Cook Time

1 hr, 25 Total Time

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Ingredients:

• 2 Tbsps. olive oil, divided
• 1 1/2 pounds 85% ground turkey
• 1 medium red bell pepper, diced into small cubes
• 1 medium yellow onion, diced into small cubes
• 2 garlic cloves, minced
• 2 jalapenos, minced
• 3 Tbsps. tomato paste
• 2 (14.5 oz.) can diced tomatoes
• 1 cup low-sodium chicken stock, plus more for desired texture
• 2 Tbsps. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. ground paprika
• 1 tsp. dried oregano
• 2 (14.5 oz.) cans red kidney beans, drained and rinsed
• Salt and freshly ground black pepper
• Cayenne pepper (optional)
To serve:
• Shredded cheddar cheese, sour cream,
• chopped green onions, cilantro, parsley
• cayenne pepper (optional)

Instructions:

1. Heat 1 Tbsp. olive oil in a large pot set over medium heat. Add turkey, season with salt and pepper. Cook, stirring occasionally and breaking up any large pieces until cooked through, about 10 minutes. With a slotted spoon remove cooked ground turkey to a plate.

2. Heat remaining 1 Tbsp. olive oil. Add bell pepper and onion to a pot, season with salt and cook until soft and tender, about 7 minutes. Add garlic and jalapeno and sauté for 30 seconds. Add tomato paste and mix it well with the vegetables. Cook for about 1-2 minutes for a light caramelization. Add chili powder, cumin, paprika and oregano. Stir well.

3. Add diced tomatoes and chicken broth. Bring to a boil. Then reduce heat to simmer, cover the pot with a lid and simmer for 50 minutes, stirring occasionally.

4. Add kidney beans. If chili is too thick, add chicken stock. Taste the chili and adjust seasoning with salt, pepper, and cayenne.

Serve warm with your favorite toppings and corn chips.

Nutrition

Calories

345 cal

Fat

29 g

Carbs

17 g

Protein

4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

14

https://thepuretaste.com/turkey-chili/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Enameled Cast Iron Dutch Oven

Spring is here! This means cheaper avocados, cheaper mangos, pineapples, etc. And I have a perfect use for the cheap avocados – a delicious Mexican-inspired Chicken avocado lime soup. It is refreshing, beautiful and easy to make. The colors are so bright, and the taste is so light that you immediately feel the spring spirit and cheered up. What else do you need for a perfect spring soup?!

And I did not even mention how nutritious this soup is! I like to give my body a spring cleanse after the winter meals, and soups are a great way to it. Your stomach will definitely thank you for this multivitamin nutritious spring treat 🙂

You can omit some garnishes (sour cream and cheese) for even lighter version. This is what I do. But my husband never missed an opportunity to add cheese to anything, and he loves it. I have to admit it TASTES GOOD with cheese. However, I still prefer to eat it without cheese and sour cream. I add more avocados instead. When avocados are perfectly ripe, they have this buttery taste and texture that goes well with this soup. The choice is yours.

This soup is great during spring and summer. I like to make it during spring because it gives a nice transition between winter hearty soups and summer light chilled ones. And it is indeed one of my favorite spring soups. But I’m not gonna lie to you, I make it during summer too… What can I say; I’m a soup lover, especially good ones 😉 You basically can make it any season. Thankfully avocados, as well as all other ingredients in this soup, are available all year round.

I hope I convinced you to make it and let me know how it turned out for you.

Chicken Avocado Lime Soup Tips and Tricks:

I usually buy a bag of avocados at Costco because it is much cheaper and always good quality. Most of the time they are still unripe. But keep in mind, it is better to buy them unripe rather than overripe (dark, mushy and not delicious). Buying them unripe gives you an opportunity to control the ripening process and have them ready whenever you need it.

To speed up the ripening process, just put avocado in the brown bag and hide it in a dark place. Usually, it takes 1-3 days to have a nice ready to use avocado. To make the process even faster add a banana or an apple to the bag.

Here is a great resource on buying, ripening, handling and storing avocados.This is the most useful information on the web about avocados. Learn it once and you’ll always have perfect avocados.

Have fun learning!

Yields: 6 servings

Chicken Avocado Lime Soup

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients:

• 1-2 lbs. boneless skinless chicken breasts
• 1 Tbsp. olive oil
• 1 cup chopped green onions (including whites)
• 2 jalapeños, seeded and minced
• 2 cloves garlic, minced
• 7 cups low-sodium chicken broth
• 2 Roma tomatoes, seeded and diced
• 1 tsp. whole cumin seeds
• Salt and freshly ground black pepper
• 1/3 cup chopped cilantro
• 3 Tbsp. fresh lime juice
• 3 medium avocados, peeled, cored and diced
• Tortilla chips, shredded cheese, sour cream, lime wedges for serving (optional)

Instructions:

1. In a large heavy bottomed pot heat 1 Tbsp. Olive oil over medium heat. When hot add green onions and jalapeno. Sauté over medium heat until tender, about 2-3 minutes. Add garlic and cumin seeds and stir for about 30 seconds to release the flavors.

2. Add tomatoes, chicken broth and chicken breasts. Season with salt and bring to a full boil over medium-high heat. Reduce heat back to medium, cover with lid and cook until chicken is cooked through, about 15-20 minutes (depending on the size of the chicken breast). Stir occasionally. When chicken breasts are fully cooked, remove to a cutting board. Reduce heat to low. When chicken is cool enough to handle, shred it and return to pot.

3. Stir in lime juice. Taste the soup and adjust seasoning to your liking (salt and pepper). Add cilantro.

4. Ladle soup into the bowls. Add chopped avocados to each bowl individually. Garnish with more cilantro, shredded cheese, sour cream, lime wedges and tortilla chips.

Serve and enjoy!

Adapted from Cooking Classy

Nutrition

Calories

600 cal

Fat

25 g

Carbs

22 g

Protein

63 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

7

https://thepuretaste.com/chicken-avocado-lime-soup/

Maria | The Pure Taste