Chicken Vegetable Soup

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About:
chicken soup recipe using a pre-cooked rotisserie chicken (sold by my local grocery)

Ingredients
1 bag of fingerling potatoes, washed, scrubbed and halved or quarters (pref)
2 large carrots, peeled and sliced into 1/4inch thick half circles
1 large yellow onion, diced
italian parsley, chopped fine
1 cup frozen corn
1/4 cup frozen green peas
apple cider vinegar
salt
pepper
red pepper (dash)
1 cup heavy whipping cream (optional, amount can be varied depending on preference)
1 whole cooked rotisserie chicken
4 cups of chicken broth (I prefer organic bone broth or stock).


Directions:

3 hours before dinner time:
peel all chicken meat off rotisserie chicken, place in bag in fridge.

break down chicken bones add in discarded onion, carrot (optional celery), salt, pepper, cider vinegar. simmer in about 3QTs of water for 2 hours beforehand. strain, set aside

1 hour before dinner time:

prep potato, onion, carrot

put onion in an oiled stock pot on high heat. reduce heat to medium and cook 5m

add potato and carrot and cook for another 5m

add in cleaned chicken meat from rotiesserie chicken in first step.

add in stock made from rotisserie chicken bones from first step (4 cups approx)

add in the other chieck broth/stock (4 cups approx)

add 1/2 cup chopped italian parsely

add 1 tsp sea salt

add little big of black pepper

add dash of red pepper (cayenne)

simmer covered for 1h. temp should be just enough to get a low simmer inside the stockpot when covered. do not boil.

after 1 hour:

rinse peas and corn, add to soup, cook 10m

add in cream. whisk in slowly using fork to avoid scalding cream

raise heat back to simmer

simmer uncovered for 10m

final salt and pepper to taste

ladel into bowls and serve with bread and cheese

garnish with fresh chopped italian parsley