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Close-up of a hearty bowl of rotisserie chicken soup with spiral pasta, carrots, and celery.

Easy & Comforting Rotisserie Chicken Soup

This rotisserie chicken soup is the ultimate shortcut to homemade comfort. With tender chicken, hearty vegetables, and cozy pasta in a rich broth, it’s the perfect weeknight meal made in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 4 large carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 0.5 tsp dried thyme
  • 0.5 tsp dried parsley
  • 1 bay leaf
  • 6 cups low-sodium chicken broth or stock
  • 1 cup water
  • 2 cups uncooked pasta (egg noodles, ditalini, or small shells)
  • 2–3 cups rotisserie chicken, shredded
  • fresh dill or parsley for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons

Method
 

  1. Peel and chop carrots, dice onion, slice celery, and mince garlic. Set all vegetables aside.
  2. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Sauté carrots, onions, and celery for about 5 minutes until softened.
  3. Add minced garlic, thyme, and parsley. Stir and cook for 1 more minute until fragrant.
  4. Pour in broth and water. Add bay leaf. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
  5. Stir in uncooked pasta. Cook for 8–10 minutes or until almost tender, stirring occasionally.
  6. Add shredded rotisserie chicken. Simmer for 2–3 more minutes until chicken is heated through.
  7. Remove bay leaf. Garnish with fresh herbs if desired. Serve hot.

Notes

Add any leftover pan drippings from the chicken to deepen flavor. Cook pasta just until al dente to avoid mushiness. Stir in lemon juice or fresh herbs before serving to brighten flavors. For gluten-free, use GF pasta or rice.