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Chicken Soup Recipe Using Rotisserie Chicken

A warm and comforting chicken soup made quickly with rotisserie chicken, fresh vegetables, and flavorful broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 rotisserie chicken shredded
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups egg noodles optional
  • Fresh parsley chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Soup ladle

Method
 

  1. Start by shredding the rotisserie chicken into bite-sized pieces.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they soften, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the chicken broth to the pot, stirring to combine.
  5. Incorporate the shredded chicken, thyme, bay leaf, salt, and pepper.
  6. Increase the heat until the soup reaches a gentle simmer.
  7. If using egg noodles, add them to the pot and cook for about 8-10 minutes.
  8. Remove the bay leaf and ladle the soup into bowls. Top with fresh parsley for garnish.

Notes

For extra depth, simmer longer if time permits. Feel free to add other vegetables like peas or corn for added texture.