Quick and Easy Fall Recipes With Rotisserie Chicken and Soup
It's time for supper, and I've been thinking about what I can make that's simple, easy, and uses up the rotisserie chickens I purchased at Costco earlier this week. I’ve done a great job making rotisserie chicken meals all week, and it's been working out really well. Tonight, I’m using the chicken in a new and unique way—making it up as I go! If it turns out bad, you’ll know why, but hopefully, it’ll be great.
Table of contents
Making a Yummy Fall Salad
I’m starting with some bacon that I’ll fry up in the pan, along with kale, cabbage, rotisserie chicken, almonds, and cranberries. To tie it all together, I’m using a poppy seed dressing I found at Aldi. I’m hopeful this will be a delicious fall salad that’s quick to prepare. Who knows? This could be the next viral salad!
Prepping the Ingredients
I’m using a head of cabbage from Aldi, but if you’re short on time, you can use a bag of coleslaw mix, which often comes with carrots and other types of cabbage.
Personally, I like processing my cabbage from scratch, ensuring it's fresh, but the bagged option is super convenient. After slicing and cubing the cabbage into bite-sized pieces, I’m placing it all in a large bowl.
Next, I’m chopping up the breast of the rotisserie chicken, which is my family’s favorite part. I usually reserve the legs, thighs, and wings for casseroles or other dishes, but the breast is perfect for salads like this.
If you haven’t tried Costco or Sam’s rotisserie chicken yet, you’re missing out—it’s a great value at under $5!
Don't Waste the Bones
Quick tip: Never throw the bones away. Pop them into a slow cooker or instant pot with water and let them simmer for several hours for some homemade chicken broth. It's easy, delicious, and free!
After pulling apart the breast, I’ll dice it as finely as I can. I’m using both breasts because I want to pack this salad with protein, especially since we’re focused on boosting nutrition in our household. Chris, my husband, was diagnosed with liver disease earlier this year, so we’re working on increasing protein intake to help him recover.
Adding the Kale and Bacon
With the chicken ready, it’s time to chop up the kale. Kale is a superfood, packed with nutrients, and pairs well with cabbage. I’ll add a couple of handfuls to the salad and hope my family enjoys it.
One of my daughters will love it, while the other one might not, and as for Lane (my son), I’m not sure he’ll even try it! Still, getting everyone to try new things is a win in my book.
Next, I’m adding a cup of cranberries and a cup of blanched almonds. Yes, the cranberries have some added sugar, but it helps make the salad more palatable for those who might not be big fans of kale and cabbage.
The Finishing Touches
Finally, I’m adding about half a pound of chopped bacon. I prefer using real bacon over bacon bits, but if you’re in a pinch, bacon bits will work too.
I’m tossing everything together and leaving the poppy seed dressing on the side so everyone can add the amount they prefer.
This salad turned out to be one of the prettiest I’ve ever made, and I’m really excited to see how all these flavors come together. Spoiler alert: it was a hit!
Tortellini Soup: An Easy Fall Comfort Meal
Tonight, I’m also making a tortellini soup, a new recipe for me. While I prefer using homemade ingredients, I’m stepping out of my comfort zone by using store-bought tortellini. I’m learning as I go, and eventually, I’ll make my own pasta, but for now, this works!
Making Sausage from Scratch
I’m making my own sausage for this soup because I found high-quality pork that was perfect for it.
To flavor the ground pork, I’m adding salt, pepper, sage, and garlic powder, and cooking it until brown. The best part? There’s so little fat, I don’t even need to drain it—something I always have to do with store-bought sausage.
Adding the Soup Ingredients
With the sausage ready, I’m adding four cups of chicken broth, two cans of diced tomatoes, and a block of cubed cream cheese. I’ll stir this mixture until the cream cheese dissolves into a creamy broth, which takes about five or six minutes.
Next, I’m adding store-bought ravioli—yes, I mistakenly called it tortellini earlier—and some frozen spinach.
I’m stirring everything together and letting the ravioli cook for about 8 minutes. After that, it’s done, and we’re ready to eat!
Both the salad and soup turned out great. I’m always on the lookout for new fall recipes, so let me know what you’re excited to try this season!
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