Go Back

Easy Rotisserie Chicken Soup - Cozy, Quick, and Full of Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 rotisserie chicken (about 3–4 pounds), meat shredded, skin and bones reserved
  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3–4 garlic cloves, minced
  • 8 cups chicken broth (low-sodium preferred)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 cup small pasta (or 1 cup cooked rice or 2 cups diced potatoes)
  • Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the chicken. Pull the meat from the rotisserie chicken and shred it into bite-size pieces. Set aside. Save the bones and skin for a quick broth boost if you like.
  2. Build quick flavor (optional but excellent). In a large pot, add the rotisserie bones and skin with 2 cups of the broth. Simmer uncovered for 10–15 minutes, then strain and return the liquid to the pot. Discard solids. If skipping this step, just start with the full amount of broth in step 4.
  3. Sauté the aromatics. Heat the olive oil in the same pot over medium heat. Add onion, carrots, and celery. Cook, stirring, until the onion softens and looks glossy, about 5–7 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Add broth and seasonings. Pour in the remaining broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
  5. Simmer the vegetables. Cook for 10–12 minutes, until the carrots are just tender but not mushy.
  6. Cook the starch. Stir in the pasta and simmer until al dente, 6–10 minutes depending on shape. If using potatoes, add them with the broth and cook until tender. For rice, stir in cooked rice near the end so it doesn’t blow out.
  7. Add the chicken. Fold in the shredded chicken and warm through for 2–3 minutes. Taste and adjust salt and pepper. Remove the bay leaf.
  8. Brighten and serve. Stir in lemon juice. Ladle into bowls and finish with fresh parsley and extra pepper if you like.