Homemade Chicken Soup from Rotisserie Chicken

Separate the meat from a rotisserie chicken and set it aside. Place the remaining carcass and bones into a large pot or Dutch oven.

To the pot, add roughly chopped carrots, celery, a quartered onion, a halved head of garlic, and a bundle of fresh herbs (rosemary, thyme, bay leaf).

Fill the pot with cool, filtered water, just enough to cover all the ingredients.

Bring the pot to a low simmer over medium-low heat.

Once simmering, add a splash (about 1 tsp) of apple cider vinegar to help extract flavor from the bones.

Let the broth simmer for at least one hour. The longer it simmers, the more flavorful it will be.

Carefully strain the broth through a colander into a large bowl. Discard the solids.

To make the soup, heat olive oil in the same pot over medium heat. Add minced garlic, diced celery, diced carrots, and diced onion.

Season the vegetables with salt and freshly ground black pepper. Sauté until they soften slightly.

Pour the homemade chicken broth into the pot with the sautéed vegetables.

Once the vegetables are cooked through, stir in the reserved shredded rotisserie chicken meat.

Heat everything through and serve warm.