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Hearty and satisfying, this Rotisserie Chicken Soup is about to become your favorite leftover chicken recipe! This one-pot chicken soup is gluten-free and packed with protein, made with tender veggies, juicy shredded chicken, and chunky potatoes.
Looking for more ways to clear out leftovers from the fridge? Try my easy ham and split pea soup recipe, too!
Why You’ll Love This Rotisserie Chicken Soup Recipe
This wholesome rotisserie chicken soup is quickly becoming one of my favorite leftover rotisserie chicken recipes, right up there with my chicken wild rice soup and cozy chicken and dumpling soup. It’s soulful, satisfying, and always hits the spot on chilly evenings. Here’s why it’s about to become a family favorite:
- Quick and easy. Have this rotisserie chicken soup ready in one pot, and on the table in a little over 30 minutes.
- Hearty ingredients. I make this soup with hearty chunks of chicken and red potatoes, plus tender veggies, in a simple, flavorful broth that’s so cozy and comforting. It’s a great way to get your daily nourishment from protein and veggies!
- Use up leftover chicken. I love making a batch of this soup whenever we have a rotisserie chicken in the fridge. Homemade soup is the BEST way to use up leftover chicken (and veggies)!
Ingredients You’ll Need
Below are some notes on the ingredients needed to make this rotisserie chicken soup at home. Scroll to the recipe card for a printable ingredients list.
- Olive Oil – You’ll need high-quality extra virgin olive oil for sautéeing the veggies, or you can use unsalted butter.
- Celery, Onion, and Carrots – This combination forms the flavor base for many soups and sauces. In French cooking, this trio of diced veggies is called a “mirepoix”, and you’ll see it used in recipes from soups to Bolognese.
- Garlic – Use fresh garlic cloves or pre-minced garlic.
- Rotisserie Chicken – This hearty soup is one of my favorite ways to use air fryer rotisserie chicken, or you can pick up a ready-made one from the store. Shred or dice up the chicken before you start.
- Red Potatoes – Dice up about 4 medium-sized red-skinned potatoes or another waxy potato that holds up well in soups. Another good option is fingerling potatoes.
- Frozen Corn – You can add frozen sweet corn straight from frozen.
- Seasoning – This soup recipe includes dried thyme for added flavor, plus salt and pepper.
- Chicken Broth – I prefer to use low-sodium chicken broth or stock so the soup doesn’t come out too salty. Feel free to sub in vegetable stock instead.
How to Make Rotisserie Chicken Soup
It doesn’t get easier than sauteing up some ingredients, adding my favorite chicken broth, and letting the heat of the stove work its magic. Check out this soup-er simple step-by-step, and don’t forget to refer to the recipe card for printable instructions.
- Saute the veggies. First, saute the aromatics (celery, onions, carrots) in olive oil until softened, then stir in minced garlic.
- Add chicken. Next, add the shredded chicken, potatoes, and frozen corn, and toss in some dried thyme. Season with salt and pepper to taste, then add chicken stock and stir.
- Cook. Bring the soup to a boil, then lower the heat and let it simmer, covered, for 15 minutes or so. The potatoes should be tender, and easy to pierce with a fork.
- Serve. Serve this quick soup alone as a light meal, or pair it with a side of gluten-free French baguette for dunking. See below for more easy serving ideas!
Tips for Success
What’s the secret to making good soup? Here are some handy tips for the best rotisserie chicken soup:
- Use store-bought chicken to save time. If you don’t have leftover chicken kicking around your fridge, buy a rotisserie chicken or pre-shredded chicken from your local grocery store.
- Pre-chop your veggies. To get a headstart on this soup, you can dice up the carrots, celery, onions, and potatoes ahead of time. Store them airtight in the fridge until you’re ready to use them for easy meal prep.
- Make your own chicken stock. Make the most of your rotisserie chicken and simmer the bones in water with onion, carrots, celery, garlic, and seasonings (I use thyme, salt, and pepper) for a few hours to make a stock. Simply strain the stock through a mesh sieve and discard the carcass afterward.
Variation Ideas
Looking to mix up the ingredients in your chicken soup? Try these easy and tasty add-ins and variations:
- Add noodles. Make rotisserie chicken noodle soup by adding in your choice of gluten-free or regular short pasta to simmer while the soup cooks. Penne, fusilli, and farfalle are good options. Different pasta will cook differently, so make sure to refer to the cooking times in the package instructions.
- Different protein. In place of rotisserie chicken, you can make this soup with leftover oven-roasted chicken, cooked and shredded turkey breast, or cooked ham.
- More veggies. You can include any of your favorite vegetables in this soup. Saute diced zucchini, bell peppers, and green beans, or add frozen peas.
- Make it creamy. For a creamy chicken soup, stir in a bit of heavy cream before serving.
- Herbs and spices. This recipe keeps it simple with dried thyme, but you can mix it up and add in your choice of herbs and spices for more flavor. Spices like paprika, onion powder, and garlic powder pair nicely with chicken. Other herbs to try are bay leaf, dried basil, dried oregano, parsley, and rosemary.
Make It a Meal
Rotisserie chicken soup is a satisfying meal on its own, or you can serve it as a side dish along with gluten-free dinner rolls or gluten-free breadsticks. For a cozy lunch or light dinner, pair your soup with a fresh green salad or this crispy Italian Romaine wedge salad. If you prefer your soup bistro-style, serve bowls with a side of melty grilled cheese, a BLT, or a homemade club sandwich on gluten free bread.
Common Questions
Should I remove the skin when making chicken soup?
I recommend discarding the chicken skin when shredding the rotisserie chicken for this soup. Including the skins can make the soup greasy. You can, however, use the skins when making homemade chicken stock.
What kind of pot should I use?
When I am making soup or stew, I like to use a heavy-bottomed pot. This allows for even heat distribution during both the sauteeing and simmering stages, even if you want to let it cook for several hours for the flavor to develop even more. An enameled cast iron Dutch oven is a great option. They will last forever, cook food evenly, and are easy to clean up. It’s a worthwhile investment.
Is chicken soup freezer-friendly?
Yes, this rotisserie chicken soup recipe can be made in advance and frozen. See below for more storage and reheating tips.
Storing and Reheating Chicken Soup
- Refrigerate. Store leftover rotisserie chicken soup airtight in the fridge for up to 3-4 days.
- Reheat. Reheat the soup in a saucepan on the stove, or the microwave until warmed through.
Can I Freeze Rotisserie Chicken Soup?
Yes! This chicken soup is easy to make ahead and freeze for later thawing and reheating. Once your soup has cooled completely, store it in an airtight container and freeze it for up to 3 months. Defrost the soup in the fridge overnight before reheating it as usual.
More Chicken Soup Recipes
Rotisserie Chicken Soup
Equipment
- Large Dutch Oven or Stockpot
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Serving Spoon
Ingredients
- 2 Tablespoons olive oil
- 2-3 celery stalks , diced
- 1/2 medium yellow onion , diced,
- 1 cup diced carrots (whole carrots or baby carrots)
- 3 cloves or 1 Tablespoon minced garlic
- 3 cups shredded chicken (about 1 lb)
- 4 medium red potatoes, diced
- 1 10 oz. Package Frozen Corn
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium high heat.
- Sauté celery, onions, and carrots until tender, 2-3 minutes.
- Add garlic and sauté an additional 30 seconds to 1 minute.
- Add the chicken, potatoes, corn, thyme, salt, and pepper, then pour in the chicken broth. Stir to combine.
- Bring to a boil, then reduce heat to medium low.
- Cover and simmer 15 minutes or until potatoes are tender.
- Serve hot, enjoy!
Notes
- I’ll use 1 pound of pre-shredded rotisserie chicken from my local grocery store to save time.
- Store leftovers in the fridge for 3-4 days.
Did you make this?
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It turned out good.