Rotisserie Chicken Soup is the most flavorful chicken soup you’ve ever eaten. Nothing soothes the soul like a hearty bowl of warm homemade chicken soup, but who has time for that? Thanks to rotisserie chicken, you do! Those roasted seasoned flavors really stand out in this dish yielding a more robust broth.
I can’t make any guarantees, but I have heard rumor that this healthy Rotisserie Chicken Soup will grow a limb back on! It’s packed with protein, garlic, veggies, and healing herbs. Power punch that cold, or just enjoy a bowl anytime you’re in need of a hearty soothing soup! And bonus…this soup freezes very well. I keep a couple of zip-lock bags on hand in the freezer to make the harsh winter season much warmer.
Favorite Soup Recipes
All about the herbs!
As if the chicken, garlic, and veggies were not enough to put the pep back in your step, I’ve added three very important herbs. Fresh is best as they will be more flavorful and more potent. Let’s take a look at those power-packed healing greens.
Rosemary is an antioxidant and contains anti-inflammatory properties thought to boost the immune system.
Thyme is loaded with vitamins A and C. It’s also a good source of copper, fiber, iron, and manganese.
Bay Leaves contain vitamins A and C, and are also known to calm headaches and aid in digestion. Perfect for common colds.
How to make Rotisserie Chicken Soup
This is my go-to soup for blustery winter days, cool summer evenings, and times when I’m foggy and on the verge of a nasty cold. No more stale canned soups or faced with the task of boiling a chicken when you’re feeling under the weather.
- Cutting Board – used to chop vegetables
- Large Soup Pot – used to sauté vegetables and cook the soup
- Sauce Pan – used to make the broth (if using granules)
- Meat – rotisserie chicken
- Veggies – carrots, onions, celery, garlic
- Herbs – rosemary, thyme, bay leaves
- Seasonings – sea salt and black pepper
- Broth – chicken broth
- Oil – butter
- The easiest part of this recipe is the store bought rotisserie chicken. Simply remove the meat from the bones and you’re done. One rotisserie chicken is usually enough for 4 cups of meat. If the bird seems small, you may want to use two. I use the regular seasoned chicken, but if you want to try the lemon-pepper, that would add a nice zing to your dish.
- Chop the onions and slice the carrots and celery. Next, chop the cloves of garlic. What part of the garlic is the clove? The large bulb of garlic is known as the “head” of the garlic. The individual pieces inside the head are called “cloves.”
- Roughly chop the rosemary and thyme. Do not chop the bay leaves. They will be placed in the pot whole. Be sure to remove the bay leaf prior to serving soup to guests.
- In a large pot, sauté the onions and garlic in butter until fragrant. Add in celery and continue to cook until onions are translucent in color. Add in rosemary and thyme cooking just until herbs are fragrant and well mixed.
- If using cubed or granule broth, prepare as directed. One bouillon cube or one teaspoon of granules will make 1 cup. You may use prepackaged broth for easy use.
- Add broth to sautéed vegetables and herbs, stirring to blend all of the ingredients well. Add shredded chicken, bay leaves, and salt and pepper. Bring Rotisserie Chicken Soup to a boil, then reduce heat to a simmer and cook until soup is full of flavor (at least 2 hours). You can reheat this dish in the microwave, or reheat on the stove.
Rotisserie Chicken Soup
- rotisserie chicken meat shredded
- 2 Tbsp butter
- 10 cups chicken broth
- 1 1/2 cups carrots sliced
- 1 1/2 cup onions chopped
- 1 cup celery sliced
- 4 garlic cloves chopped
- 2 Tbsp rosemary chopped
- 2 Tbsp Thyme chopped
- 3 bay leaves
- Sea salt and black pepper to taste
- In a large heavy-duty pot, sauté onions and garlic in the butter until fragrant. Add celery and carrots and continue to cook until onions are translucent in color.
- Add rosemary and thyme, cooking until herbs are fragrant and well blended.
- Add broth, chicken, bay leaves, salt and pepper. Bring soup to a boil, then reduce to simmer and cook for 2 hours.