rotisserie chicken soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rotisserie chicken soup recipe

I’ve been making this rotisserie chicken soup recipe for years, and it’s become a staple in our household. It’s one of those comforting dishes that warms the soul and satisfies the appetite.

I love how the rich flavors of the chicken and vegetables meld together to create a delicious broth that’s both nourishing and filling. My kids adore this recipe, and it’s often their first choice when they’re feeling under the weather or just need a pick-me-up after school.

As a busy mom, I appreciate how easy it is to prepare – simply shred the leftover chicken from last night’s dinner, chop up some veggies, and simmer everything in a big pot of chicken broth. The result is a hearty, homemade meal that’s perfect for any occasion, whether it’s a quick weeknight dinner or a special family gathering.

And the best part? This soup is packed with protein, fiber, and all sorts of vitamins and minerals to keep us healthy and happy all year round.

Rotisserie Chicken Soup

Rotisserie Chicken Soup

4.9 from 904 votes

A comforting and quick soup made with shredded rotisserie chicken, vegetables, and herbs. This hearty meal comes together in under an hour using store-bought rotisserie chicken for convenience.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 rotisserie chicken, about 2-3 pounds
2 tablespoons olive oil
1 large yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
2 bay leaves
1 cup uncooked egg noodles or small pasta
1/4 cup fresh parsley, chopped
Salt to taste

👨‍🍳Directions

1Remove the meat from the rotisserie chicken, discarding the skin and bones.
2Shred the chicken into bite-sized pieces and set aside.
3Heat olive oil in a large pot over medium heat until shimmering.
4Add the diced onion, sliced carrots, and sliced celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
5Stir in the minced garlic, dried thyme, dried rosemary, and black pepper.
6Cook for 1 minute until fragrant, then pour in the chicken broth and add the bay leaves.
7Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes.
8The vegetables should be tender when pierced with a fork.
9Add the egg noodles and cook according to package directions, typically 8 to 10 minutes, until al dente.
10Stir in the shredded chicken and cook for 2 more minutes until heated through.
11Remove the bay leaves and season with salt to taste.
12Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a gluten-free version, substitute the egg noodles with gluten-free pasta or add cooked rice. You can also add other vegetables like zucchini or spinach in the last few minutes of cooking.

Watch Video Of How Rotisserie Chicken Soup Works

This rotisserie chicken soup recipe has become a trusted favorite in our household – it’s comforting, nutritious, and incredibly easy to prepare. Whether you’re looking for a quick weeknight dinner or a special meal to serve at your next family gathering, this recipe delivers every time.

And the best part? It freezes beautifully, so you can make a big batch on the weekend and enjoy leftovers throughout the week.

Perfect!

❓ Frequently Asked Questions About Rotisserie Chicken Soup

Q: What type of chicken should I use for this recipe?

I recommend using leftover rotisserie chicken for this recipe, as it’s already cooked and shredded. If you don’t have any leftover chicken on hand, you can also use boneless, skinless chicken breasts or thighs.

Q: Can I make this soup in advance?

Yes, you can make this soup in advance and store it in the fridge or freezer for later use. Simply let it cool completely before refrigerating or freezing it.

Q: How do I reheat this soup?

To reheat this soup, simply place it in a pot over low heat and warm it up until it’s steaming hot. You can also reheat individual portions in the microwave if you prefer.

Q: Can I customize this recipe with my own favorite vegetables?

Of course! Feel free to add your own favorite vegetables to this soup – carrots, celery, potatoes, and onions are all great additions.

Q: Is this soup suitable for babies or young children?

This soup is a great option for babies and young children who are just starting to eat solid foods. Just be sure to puree it well if serving to infants under 12 months.

Similar Posts