Put a tablespoon of olive oil in a stockpot and put on medium-high.
Pour the pre-cut onion, celery, and carrot, into the stockpot and heat until slightly softened.
Pour the chicken stock into the pot, add a bay leaf.
Take the skin off the rotisserie chicken and white meat off as well. Put white meat aside.
Put entire chicken (breast meat and skin) into the pot and add apple cider vinegar.
Add enough water to cover the chicken completely.
Put on high and bring to boil.
Once boiled, set to simmer for 1-4 hours with a lid slightly ajar. You choose the time. I like mine to simmer a long time, but you can do it for one hour if you are in a rush.
When done, take bones out of the soup. Keep the dark meat in there if you like it. I don’t, so I take bones and dark meat out.
Add your white meat and garnish with lemon and dill (or any herb you like).
Nutrition Facts
6 servings per recipe
Serving size1 cup
Amount per serving
Calories235
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 105mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 4g
Includes 0g Added Sugars 0%
Protein 21g
Calcium 95 mg7%
Oxalate <7 mg per cup
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.