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Soup with Rotisserie Chicken

This is your go-to comfort soup when you're short on time but still want to feel like a kitchen wizard. It turns a humble grocery store rotisserie chicken into a cozy, homemade soup that tastes like it’s been simmering all day—without the actual effort.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Soup
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 whole rotisserie chicken juices from container reserved
  • 1 tablespoon extra virgin olive oil
  • 3 ½ teaspoons kosher salt divided
  • 2 large carrots one halved lengthwise, one sliced into coins
  • 1 medium celery stalk halved lengthwise
  • 1 garlic clove minced or pressed
  • 1 tablespoon butter
  • 1 ½ cups green beans trimmed and cut in half
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh parsley

Instructions

  • Break Down the Chicken: Remove the meat from the rotisserie chicken, keeping the bones and skin. Divide the meat into two piles—one with the best pieces for serving, and one with the scrappy bits for making the broth. Shred the serving meat into bite-sized pieces.
    1 whole rotisserie chicken
  • Start the Broth: In a large pot over medium-high heat, heat the olive oil. Add the reserved bones, skin, and scrappy meat. Cook while stirring for about 3 minutes to build flavor.
    1 tablespoon extra virgin olive oil
  • Add Water and Vegetables: Pour in 5 cups of water. Add ½ teaspoon salt, the halved carrot, celery, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes.
    3 ½ teaspoons kosher salt, 2 large carrots, 1 medium celery stalk, 1 garlic clove
  • Strain the Broth: Pour the broth through a strainer into a bowl, discarding the solids. Set the strained broth aside.
  • Sauté the Carrots: Melt the butter in a small sauté pan over medium-high heat. Add the sliced carrot and ¼ teaspoon salt. Stir and cook until just tender, about 3 to 4 minutes.
    1 tablespoon butter
  • Blanch the Green Beans: Bring a medium pot of water to a boil and add 2 teaspoons salt. Prepare a bowl of ice water. Boil the green beans for 5 minutes, then transfer them immediately to the ice bath. Drain and set aside.
    1 ½ cups green beans
  • Assemble the Soup: Pour the strained broth back into the large pot and heat over medium. Add the shredded chicken, sautéed carrots (with pan juices), and green beans. Pour in the reserved rotisserie chicken juices.
  • Season and Serve: Stir in the remaining ½ teaspoon salt and the black pepper. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley.
    ½ teaspoon black pepper, ¼ cup chopped fresh parsley