Leftover rotisserie chicken and vegetable soup

There’s nothing cozier to me than a big pot of soup when the sky turns slate and the air smells like wet leaves. I make this leftover rotisserie chicken and vegetable soup whenever I want something warm, simple, and forgiving—like a culinary hug. The kitchen fills with the sweet scent of caramelized onions and herbs, steam fogs the windows, and I stir while remembering my grandmother ladling soup into chipped bowls. This recipe stretches that one roast chicken into dinners for days and feels fancy enough for guests but lazy enough for Tuesday night. It’s forgiving, colorful, and full of texture: tender chicken, soft carrots, and bright pops of fresh herbs.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This soup turns leftover rotisserie chicken into a weeknight superstar. It tastes like something that simmered all day, even though you’ll be eating it in under an hour. You get tender, shreddable chicken, sweet carrots, silky celery, and bright herbs in a broth that smells like comfort. It’s easy, forgiving, and colorful—plus it reheats beautifully. Honestly, it’s so simple even your stove could handle it while you relax with a bowl and a book.

Ingredients

For the Main Dish:

• 2 cups shredded rotisserie chicken (skin removed and shredded or chopped)
• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
• 2 celery stalks, sliced (about 1 cup)
• 3 cloves garlic, minced (about 1 tbsp)
• 8 cups low-sodium chicken broth
• 1 cup diced potatoes or 1 cup small pasta (or 1/2 cup rice if you prefer)
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
• 1 teaspoon dried parsley (or 1 tbsp fresh parsley, chopped)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons lemon juice (optional, brightens the broth)
• Fresh parsley or chopped chives for garnish

For the Sauce / Garnish (if applicable):

• Optional: 1/2 cup heavy cream or 1/2 cup plain Greek yogurt to make it creamy (stir in at the end off heat)
• Optional: red pepper flakes for heat, to taste

How I Make It

Step 1:

I heat 2 tablespoons olive oil in a large heavy pot over medium heat. When the oil shimmers, I add the diced onion and a pinch of salt and sauté until the edges turn translucent and golden—about 5–7 minutes. The kitchen fills with a sweet, caramelized smell; that’s the flavor base building. If the onions brown too fast, I turn the heat down a notch.

Step 2:

Next I add the carrots, celery, and garlic. I stir for another 2 minutes until the garlic smells fragrant—don’t let it burn or it will taste bitter. If you like a little browning on the veggies, let them sit undisturbed for 30–60 seconds so they get tiny golden edges.

Step 3:

I pour in the 8 cups chicken broth, scrape the bottom of the pot with a wooden spoon to lift any browned bits, then add the potatoes or pasta, bay leaf, and dried herbs. I bring the pot to a gentle boil, then reduce to a simmer and cook until the potatoes/pasta become tender—usually 10–15 minutes. The broth turns glossy and the steam smells like home.

Step 4:

When the starches are nearly done, I stir in the shredded rotisserie chicken and simmer just until the chicken warms through, 3–5 minutes. Taste and add salt and pepper as needed. If I want brightness, I squeeze in 2 tablespoons lemon juice. For a creamy version, I remove the pot from heat and whisk in 1/2 cup heavy cream or 1/2 cup Greek yogurt.

Step 5:

I ladle into bowls and finish with a shower of fresh parsley or chives and a crack of black pepper. Serve hot with crusty bread or buttered crackers. The first sip always steams up and warms my hands—perfect for when you want a cozy meal fast.

Pro Tips

• Use low-sodium broth so you can control salt at the end—rotisserie chicken can be salty. I often add salt sparingly and adjust after simmering.
• If the soup tastes flat, a squeeze of lemon or a splash of vinegar brightens it instantly. Trust me—acid wakes up flavors.
• Freeze leftovers in individual portions. The texture holds up well; just reheat gently on the stove so the chicken doesn’t get tough.
• Swap potatoes for small pasta or rice but add them wisely: pasta absorbs broth, so cook it separately if you plan multiple reheats.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use cubed extra-firm tofu (pan-sear first) for a vegetarian twist; replace chicken broth with veggie broth for full veggie flavor.
• Potatoes ↔ Rice or Pasta: Rice makes it heartier and gluten-free; small pasta like orzo adds chewiness but can absorb broth if left too long.
• Heavy cream ↔ Greek yogurt: Greek yogurt gives creaminess with tang—temper it by whisking a little hot broth into the yogurt before adding.
• Dairy-free option: Skip cream/yogurt, add a splash of olive oil or a pat of dairy-free butter for richness.

Variations & Tips

• Spicy: Add 1/4–1/2 tsp red pepper flakes or a diced jalapeño with the onions.
• Herby: Toss in a handful of chopped spinach or kale during the last 2 minutes for color and nutrients.
• Italian twist: Use Italian seasoning, swap lemon for a splash of balsamic, and finish with grated Parmesan.
• Mexican twist: Use cumin and coriander, swap in corn and black beans, and finish with cilantro and lime.
• Kid-friendly: Keep it simple—no heat, tiny pasta shapes, and extra carrots for sweetness.
• Creative twist: Roast a head of garlic, squeeze it into the broth for mellow, caramelized garlic flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the soup quickly, then store in airtight containers in the fridge for up to 4 days. For longer storage, freeze up to 3 months. Reheat gently on the stove—if you used pasta, consider adding fresh cooked pasta at serving time so it stays springy.

Can I double the recipe?

Sure thing. Use a larger pot or divide between two pots to maintain even cooking; simmer times stay about the same, but boil gently so flavors develop without reducing too much.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil. I often use olive oil for a lighter flavor and butter when I want richness.

How do I know it’s done?

You’ll see tender potatoes or perfectly al dente pasta and warm, flaky chicken. The broth should smell fragrant and taste balanced—bright, salty, and savory. If the vegetables yield easily to a fork, you’re good to go.

What if I don’t have ingredient X?

No drama. Swap thyme for oregano or rosemary (use less rosemary—it’s strong). If you lack fresh herbs, use 1/3 the amount of dried. No celery? Add an extra carrot and a pinch of celery seed or celery salt.

How I Like to Serve It

I serve this soup with thick slices of buttered sourdough, a simple green salad, and a glass of crisp white wine for grown-up nights. For family dinners, I bring bowls to the table with grated cheese and crackers so everyone customizes. It shines on chilly fall evenings but also works after a summer cookout when you want something light and brothy. Leftovers make an effortless lunch—just reheat and enjoy.

Notes

• Store leftovers in the fridge up to 4 days or freeze for up to 3 months. Reheat gently to avoid drying out the chicken.
• Safe chicken temp: reheat to an internal temp of 165°F if you check with a thermometer.

Final Thoughts

Closing: This soup takes humble leftovers and turns them into something soulful and easy—now go cozy up with a steaming bowl and treat yourself well tonight!