Chicken Soup with Rotisserie Chicken: Quick & Easy Recipe
As a chef, I can tell you there’s no dish in the world that feels more like a hug in a bowl than chicken soup. It’s the ultimate healthy comfort food!
And I’m clearly not the only one who thinks so. People have been simmering chicken in water with vegetables and herbs for thousands of years.
Ancient Chinese cooks prized chicken broth as a restorative tonic, and Greek physicians wrote about its healing powers too.
Back in the 12th century, the Jewish philosopher and physician Maimonides famously recommended chicken soup to patients with colds and respiratory complaints. Centuries later, it earned the affectionate nickname “Jewish penicillin,” and grandmothers around the globe have been prescribing it ever since.
Every culture seems to have its own chicken soup recipes, from Mexican caldo de pollo to Greek avgolemono to Korean samgyetang.
My soup leans Italian. My nonna served it over the tiny pasta acini de pepe, so that’s my go to. But you can keep it low-carb without pasta, or serve it over rice, egg noodles, or any other type of noodle you’d like.
Here’s the thing, though: Traditional chicken soup can take hours. You poach a whole bird, skim the broth, pick the meat, and by the time dinner is ready, you’re too tired to enjoy it.
That’s where my favorite grocery-store shortcut comes in: the rotisserie chicken.
Why You’ll Love This Recipe
Personally, I love this recipe for several reasons, and I think you will too. This soup is perfect when you’re fighting off a cold, trying to warm up on a chilly fall or winter night, or just looking to make an easy weeknight dinner. But this soup has even more going for it.
It’s Quick & Easy
This rotisserie chicken soup gives you that slow-simmered, homemade flavor in under an hour. The chicken is already seasoned, juicy, and fully cooked, so all you really have to do is chop a few vegetables and let the pot do its thing.
It’s Budget-Friendly
Since one rotisserie chicken feeds a crowd, it works for a big batch of soup. You’ll have leftovers for lunches or the freezer.
It’s Nutritious
In addition to the benefits of your classic chicken soup, I sneak in a whole bag of spinach, which adds color and nutrients without anyone at the table complaining about eating their greens.
It’s Delicious
Let’s face it, a large pot of quick and easy doesn’t matter if no one will eat it. Even though this soup doesn’t cook for hours, the veggies and chicken meat come out tender, yummy, and irresistible.
Main Ingredients
Every ingredient in this soup is easy to find and pulls its weight. Here’s why I chose each one, how to pick the best of each, and what kind of swaps you can make in a pinch.
Rotisserie Chicken
This is the star of the show! A rotisserie chicken is already roasted and seasoned. That means the meat brings a deep, richly roasted flavor that plain poached chicken just doesn’t have.
Look for a rotisserie chicken that is still warm, plump, and golden, with tight skin. Check the label to make sure it isn’t loaded with sodium or sugary glazes. And yes, a $5.00 Costco chicken works wonderfully!
A plain or “original” flavor works best here. One average bird gives you about 3 to 4 cups of shredded meat. Don’t toss the chicken bones! You can turn those spare chicken parts into liquid gold with my guide on how to make chicken stock from rotisserie chicken.
If you don’t have a rotisserie chicken, leftover cooked chicken (or turkey) can substitute. You’ll need about 1½ pounds or 4 cups of shredded chicken. You can use chicken breasts, chicken thighs, chicken tenders, or a mix of whatever you have.
Extra Virgin Olive Oil
A couple of tablespoons of olive oil is all you need to gently sauté the vegetables and build a key component of the soup’s flavor base. Choose a good-quality extra virgin olive oil in a dark bottle, which protects it from light.
Butter is a lovely swap if you want a richer, more old-fashioned taste, and avocado oil works if you prefer something neutral.
Yellow Onion
Onion is the backbone of almost every great soup. Yellow onions turn sweet and mellow as they cook, which balances the savory broth.
Pick an onion that feels heavy and firm, with dry, papery skin and no soft spots. A white onion, two shallots, or a leek (well rinsed) can stand in if that’s what you have on hand.
Carrots
Carrots add natural sweetness and that classic pop of orange color. Slicing them into half moons helps them cook evenly and fit perfectly on a spoon.
Choose firm, bright carrots without cracks or limp ends. In a hurry? Use a bag of pre-sliced carrots or baby carrots cut in half. Parsnips are a nice, slightly earthy alternative.
Celery
Celery brings a fresh, slightly peppery note and a bit of texture. Along with onions and carrots, it completes the classic flavor trio French cooks call mirepoix.
Look for crisp, tightly packed stalks with fresh leaves. Chop up some of those leaves and toss them in too, since they’re full of flavor. Fennel makes an interesting substitute if you’re out of celery or feeling adventurous.
Garlic
Garlic adds warmth and depth, and it’s a must in any chicken soup I make. I call for minced fresh garlic. Although it’s convenient, I’m not a fan of the pre-minced jarred garlic.
When you’re mincing fresh cloves, choose firm heads with tight skins and no green sprouts. About 3 cloves equals 1 tablespoon. In a real pinch, use ½ teaspoon of garlic powder instead.
Frozen Spinach
This is my secret weapon for a more nutritious soup. Frozen spinach is picked and frozen at its peak. It’s inexpensive, and it’s already chopped.
A standard 10- to 12-ounce bag or box is perfect. Thaw it and there’s no need to squeeze out the excess water.
You can use 5 to 6 ounces of fresh baby spinach instead, or swap in chopped kale or Swiss chard (just simmer them a few minutes longer).
Chicken Bouillon Powder
Bouillon powder is a pantry hero that gives water an instant, savory chicken broth flavor. I like brands with a short ingredient list, and many now come in low-sodium versions.
As an alternative, you can use poultry seasoning. Better Than Bouillon paste works too (use about 1 teaspoon per cup of water).
If you’d rather skip bouillon entirely, replace the water and bouillon with 4 quarts of canned chicken broth, homemade chicken broth, or homemade chicken stock. Taste as you go, since brands vary a lot in saltiness. Reduced-sodium broth is also fine.
Chef Denise Tip: For an even richer, more flavorful broth, use my rotisserie chicken stock in place of the water and bouillon.
Water
One gallon of water makes a generous, brothy pot that feeds a crowd. Filtered water gives the cleanest flavor if your tap water is heavily chlorinated. For a richer soup, swap some or all of the water for chicken stock.
Fresh Parsley
A sprinkle of chopped parsley at the end brightens everything up and makes the soup look as good as it tastes. Flat-leaf (Italian) parsley has more fresh flavor than curly parsley, but either works.
Choose bunches with perky, deep green leaves. Other fresh herbs like fresh dill, chives, or thyme are all wonderful alternatives.
Acini de Pepe (Optional)
In my family, when we say we’re having chicken soup, it means it will be over a ladle of acini de pepe, a tiny pasta that looks similar to Israeli couscous. It’s how my nonna made chicken soup, and then my mom, and now me.
You can keep the soup as is and just skip a starchy carb completely—or you can replace the acini de pepe with egg noodles, rice, orzo, pastina, or other small pasta shapes.
Chicken Soup with Rotisserie Chicken Recipe
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 10 to 12 (about 1½ cups each)
Ingredients
1 whole rotisserie chicken
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 large carrots, sliced into half moons
4 celery stalks, chopped
1 teaspoon black pepper
1 tablespoon fresh minced garlic
1 bag (10 to 12 ounces) frozen spinach, thawed
2 tablespoons chicken bouillon powder
4 quarts water
1 tablespoon chopped parsley
1 box acini de pepe (optional)
Instructions
1. Prep the chicken. Remove the skin from the rotisserie chicken and pull all the meat off the bones (white meat and dark meat). Shred or chop the meat into bite-size pieces and set aside. Save the bones and skin for homemade stock.
2. Heat the oil. Add the olive oil to a large stockpot or large Dutch oven (no smaller than 8-quarts size) and warm it over medium-high heat until it shimmers.
3. Sauté the vegetables. Add the onion, carrots, celery, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is soft and translucent.
4. Add the garlic. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Keep everything moving so nothing burns.
5. Add the spinach and bouillon powder. Add the thawed spinach and sprinkle in the chicken bouillon powder. (If using homemade broth or stock, skip the powder.)
6. Build the broth. Pour in the water and raise the heat to high and bring the pot to a boil.
7. Pasta option. If you are adding the acini de pepe, start cooking it according to the package directions now. My preference is to cook the pasta all the way through (not al dente), and keep it separate from the soup.
8. Simmer. Reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, until the carrots are fork-tender and bouillon is completely dissolved.
9. Add the chicken. Add the shredded chicken into the pot and simmer for another 5 to 10 minutes, until everything is heated through.
10. Taste and adjust. Give the broth a taste. Add more bouillon, a pinch of salt, or a few grinds of black pepper if the broth needs a little more flavor.
11. Garnish and serve. Sprinkle in the chopped parsley and ladle the soup into bowls (over the acini de pepe or solo). Add additional parsley to individual bowls if desired.
How to Serve Rotisserie Chicken Chicken SouP
Homemade soup is an easy meal the whole family will enjoy. I love serving this soup piping hot in wide, shallow bowls so you can see all those pretty vegetables and greens.
Garnish options
Since this soup leans Italian, in my family, grated parmesan is always on the table with our chicken soup.
A final sprinkle of parsley, a crack of black pepper, and a slice of lemon (or squeeze of fresh lemon juice) can give a little extra flavor.
If you like a little heat, a drizzle of chili oil or a dash of hot sauce is delicious too.
What to Serve with Chicken Soup
A bowl of chicken soup is a meal on its own, but it’s even better with something to dunk or crunch on the side. Here are my favorite pairings:
A loaf of crusty bread or a warm baguette for soaking up every drop of broth
Grilled cheese sandwiches, for the ultimate soup-and-sandwich combo
Buttermilk biscuits or cornbread for a cozy, Southern-style vibe
A crisp green salad with a lemony vinaigrette to keep things fresh
Saltine or oyster crackers, because sometimes classic is best
A toasty panini, for a seriously satisfying lunch
More Recipes with Rotisserie Chicken
If you bought two birds (smart move!) or have leftover rotisserie chicken, try one of these reader favorite recipes:
Best Mexican Mulitas: crispy, cheesy, tortilla “sandwiches” stuffed with seasoned chicken
Chicken Enchilada Casserole: all the flavor of enchiladas with none of the rolling
Chicken Parm Panini: a melty, saucy twist on a classic
Healthy BBQ Chicken Pizza: a lighter take on a pizzeria favorite
Frequently Asked Questions
Can I make chicken soup with rotisserie chicken ahead of time?
Absolutely! This soup actually tastes even better the next day once the flavors have had time to mingle more thoroughly.
Make it up to 3 days ahead, let it cool, and refrigerate it in an airtight container.
You can also just prep ahead by shredding the chicken and chopping the vegetables a day or two before you’re ready to make your soup. Store the chicken and veggies separately in the fridge.
How do I store leftover chicken soup?
Let the soup cool completely (no longer than 2 hours at room temperature), then transfer it to airtight containers.
It will keep in the refrigerator for 3 to 4 days. If you made noodles or rice, store them separately so they don’t get soggy or mushy.
Can I freeze chicken soup with rotisserie chicken?
Yes, this soup freezes well. Cool it completely, then ladle it into freezer-safe containers or zip-top bags, leaving about an inch of space at the top for expansion. Freeze for up to 3 months.
Thaw overnight in the refrigerator before the day you’re planning to enjoy the soup again. Then, simply reheat on the stovetop.
You can freeze the pasta, noodles, or rice, but their texture will soften once thawed. It’s really best to cook a new batch fresh when you’re ready to eat.
How do I reheat chicken soup?
Reheat it in a pot over medium heat, stirring occasionally, until your soup is steaming hot all the way through.
You can also microwave individual bowls in 1-minute bursts, stirring in between. Add a splash of water or broth if the soup thickened in the fridge.
How much meat do you get from a rotisserie chicken?
An average store-bought rotisserie chicken (about 2 to 2½ pounds) yields roughly 4 cups of shredded meat, which is just right for this big pot of soup.
Can I use fresh spinach instead of frozen?
Yes. Use about 5 to 6 ounces of fresh baby spinach and stir it in at the very end. It only needs a minute or two in the hot broth to wilt.
Is chicken soup with rotisserie chicken healthy?
It is! This soup is packed with lean protein from the chicken and loaded with tender vegetables, including a whole bag of spinach.
To keep the sodium in check, remove the chicken skin, choose a low-sodium bouillon, and season to taste at the end.
Is chicken soup really good when you're sick?
There really is some science behind Grandma’s advice. Warm broth helps keep you hydrated, the steam can ease congestion, and a well-known study from the University of Nebraska Medical Center suggested chicken soup may have a mild anti-inflammatory effect.
In any case, chicken soup is just plain comforting when you’re feeling under the weather.
Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the vegetables and garlic first if you have time (it adds flavor), then add everything except the chicken, spinach, and parsley. Cook on low for 6 hours or high for 3 hours, then stir in the chicken and spinach for the last 15 minutes.
Note that 4 quarts of water will fill a 6-quart cooker, so you may need to use a bit less. For an Instant Pot, use the sauté function for the vegetables, add the water and bouillon (staying under the max fill line), and pressure cook on high for 5 minutes with a quick release. Stir in the chicken and spinach on the sauté setting until heated through.
Time to Grab That Rotisserie Chicken!
There you have it: a cozy, nourishing chicken soup with rotisserie chicken that tastes like it simmered all day, without the all-day effort. It’s the kind of recipe you’ll make once, and then keep in your back pocket for every cold snap, sick day, or random busy weeknight.
My advice? Pick up an extra rotisserie chicken on your next grocery run, and make a double batch for the freezer. Your future self will thank you.
Now go get cozy! 🍲
