Rotisserie chicken soup is such a soul-satisfying comfort dish. It’s a genius hack: start with grocery store rotisserie chicken. Pull it off the bone, then use the carcass, skin, and some meat to make a last-minute stock for weeknight eating that is super infused with flavor. It comes together quickly but tastes like you have fussed all day.

a photo of rotisserie chicken soup in a pot with a bowl of soup next to it

A Note from Teri about Rotisserie Chicken Soup

There’s something unbelievably comforting about a warm bowl of rotisserie chicken soup. It’s the kind of recipe that feels like you went all out, but it’s made easily with a store-bought rotisserie chicken. Roy originally made this for me years ago when I wasn’t feeling well, and it was like a lightbulb moment for me. What a genius idea to use a rotisserie chicken to make an incredible meal.

a photo of teri and roy at a table

This recipe is perfect for a weeknight dinner, meal prep, or as a dish to warm you up on chilly days. It’s simple, hearty, and packed with rich flavor. You are going to want this soup on repeat all winter long. Quite frankly, I am a gal who eats this soup 365 days a year! It is the best dinner, and it makes even better leftovers. Not to mention this soup would be perfect to bring to a neighbor or friend in need of a good comfort meal!

a photo of rotisserie chicken soup in a blue bowl

How to Serve

This rotisserie chicken is hearty and satiating on its own! It is gluten-free, low carb, and high protein. It’s perfect for Whole30. You don’t even miss the noodles because the large rotisserie chicken pieces act as a sort of noodle in this soup. I absolutely love it for a low carb option that makes you feel amazing!

If you want to serve it with something and you do not need it to be low carb, you could add some lovely crackers or a biscuit on the side of your soup. It would be so delicious to dip into the broth as you are eating. You could also make this a rotisserie chicken noodle soup recipe with egg noodles. Rice or pasta would also be great additions to your soup. While these are all delicious, I really find it just as if not more enjoyable without these additions!

If you want to serve this alongside a salad, I love this salad with pears or this green goddess salad.

a photo of the ingredients for rotisserie chicken soup on a sheet tray

Ingredients

  • Whole rotisserie chicken (juices from the container reserved)
  • Extra virgin olive oil
  • Kosher salt
  • Large carrots, one halved lengthwise, and one sliced into coins
  • Celery stalk, halved lengthwise
  • Garlic clove, pressed
  • Butter
  • Green beans, halved
  • Black pepper
  • Chopped fresh parsley for garnish

Variations

If you are feeling ambitious, you could certainly make this recipe with your own chicken, such as this grapefruit or sumac chicken, but I love the ease of a grocery store rotisserie chicken.

For added aromatics, you could also add onion when simmering your chicken broth. I love the combination of green beans and carrots in this recipe, but you can also mix up your vegetables. Cabbage would be a fabulous addition. I haven’t tried it before, but you could also try to add something like small pieces of broccoli or cauliflower to your soup.

a photo of rotisserie chicken on a plate
breaking down the chicken
crisping the chicken bones in a pot

How to Make Rotisserie Chicken Soup

Break Down the Rotisserie Chicken

Pull the chicken meat off the bone, reserving the bones and the skin. Then separate the meat into two groups — 1) the best of the meat to add back into the soup at the end and 2) the less enticing, not so pretty pieces to cook in the broth with the bones and skin.  Pull the nicer meat into pieces about the size of your pinky.

Heat the tablespoon of olive oil in a large pot or dutch oven over medium high heat.  Add the not so pretty chicken pieces, skin, and bones, and cook, stirring, for 3 minutes.

Tender beef and vegetables simmering in homemade broth, ready for a comforting stew.
Slow cooker shredded chicken with vegetables for hearty comfort food, prepared in a cozy kitchen setting.
Hearty shredded chicken with fresh herbs and chopped vegetables for healthy, flavorful meals. Perfect for soups, salads, and more.

Add Water and Vegetables

Put ½ tsp of the salt and 5 cups of water in the pot, then stir to combine. Add the halved carrot, celery, and garlic and bring to a boil. Turn the heat to low and gently simmer for 15 minutes.

Strain the broth and discard the solids.

Sauteed carrots in a skillet, ready to be served or added to a dish. Fresh, vibrant orange carrots cooking with butter.
Savory chicken and vegetable soup simmering in a pot with shredded chicken, green beans, and carrots healthy comfort food.
Savory chicken vegetable soup in a yellow bowl with fresh ingredients and clear broth.

Cook Vegetables and Assemble Soup

Melt the butter in a small sauté pan over medium high heat.  Add the sliced carrot and ¼ tsp of salt.  Cook, stirring, until just tender, 3-4 minutes.

Boil water in a medium sized pot with 2 tsps of the salt. Prepare a large bowl of ice water. Blanch the green beans in the boiling water for 5 minutes.  Drain the beans and immediately plunge them into the ice water.  Drain and set aside.

Warm the broth over medium heat. Add the shredded chicken, green beans, and carrots (with any pan juices). Season with the remaining ½ tsp salt, pepper. Stir in the reserved rotisserie juices. Serve garnished with fresh parsley.

a close up photo of rotisserie chicken soup in a dutch oven

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup recipe in the freezer for up to three months.

When you are ready to enjoy, defrost in the refrigerator and reheat on the stove top until warmed through.

Try these other soup recipes!

If you make this Rotisserie Chicken Soup recipe, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram, TikTok, and Pinterest for more inspiration!

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a close up photo of rotisserie chicken soup in a dutch oven

Rotisserie Chicken Soup

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  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 6 servings
Print Recipe

Description

This recipe has one of my favorite hacks: use a grocery store rotisserie chicken to make this a super simple dish!

Ingredients

  •   1 whole rotisserie chicken (juices from the container reserved)
  •   1 Tbsp extra virgin olive oil
  •   3 ½ tsp kosher salt
  •   2 large carrots, one halved lengthwise, and one sliced into coins
  •   1 medium celery stalk, halved lengthwise
  •   1 garlic clove, pressed
  •   1 Tbsp butter
  •   1-½ cups green beans, halved
  •   ½ tsp black pepper
  •   ¼ cup chopped fresh parsley for garnish

Instructions

  1. PULL the chicken meat off the bone, reserving the bones and the skin. Then separate the meat into two groups — 1) the best of the meat to add back into the soup at the end and 2) the less enticing, not so pretty pieces to cook in the broth with the bones and skin.  Pull the nicer meat into pieces about the size of your pinky.
  2. HEAT the olive oil in a large pot over medium high heat.  Add the not so pretty chicken pieces, skin, and bones, and cook, stirring, for 3 minutes.
  3. ADD ½ tsp of the salt and 5 cups of water, then stir to combine. 
  4. ADD the halved carrot, celery, and garlic and bring to a boil.
  5. TURN the heat to low and gently simmer for 15 minutes.
  6. STRAIN the broth and discard the solids.
  7. MELT the butter in a small sauté pan over medium high heat.  Add the sliced carrot and ¼ tsp of salt.  Cook, stirring, until just tender, 3-4 minutes.
  8. BOIL water in a medium sized pot with 2 tsps of the salt. 
  9. PREPARE a large bowl of ice water.
  10. BLANCH the green beans in the boiling water for 5 minutes.  Drain the beans and immediately plunge them into the ice water.  Drain and set aside.
  11. WARM the broth over medium heat. Add the shredded chicken, green beans, and carrots (with any pan juices).
  12. SEASON with the remaining ½ tsp salt, pepper. 
  13. STIR in the reserved rotisserie juices.
  14. SERVE garnished with fresh parsley.

Notes

If you want your soup to go the extra mile, feel free to add some chicken stock. It will add even more delicious flavor.

Nutrition

  • Serving Size:
  • Calories: 211
  • Sugar: 1.8 g
  • Sodium: 301.3 mg
  • Fat: 10.6 g
  • Carbohydrates: 4.1 g
  • Protein: 24.1 g
  • Cholesterol: 75.1 mg