Rotisserie Chicken Soup

Gia Peterkin Trower


I've made this soup many times for my family for many years from either a rotisserie chicken, or left over chicken. You can follow the same recipe using leftover turkey. It is a recipe from scratch so use your taste to add more of this or that.

★★★★★ 1 vote
30 Min
1 Hr
Stove Top


1 small
rotisserie chicken, deboned
1 large
onion chopped
carrots sliced about 1/4" thick
4 stalk(s)
celery diagonally sliced
3 clove
garlic chopped
1 can(s)
diced or stewed tomatoes
32 oz. low sodium chicken broth/stock
2 pkg
granulated low sodium chicken boullion
1/2 tsp
red pepper flakes
2 tsp
black pepper
1 pinch
1 pinch
2 tsp
salt as needed
2-4 Tbsp
olive oil, extra virgin


1Take the skin and meat off the bone of the thigh, legs,wings and use about half of the breast meat. Set aside.
2In a large pot, heat about 2 tablespoons of olive oil. Add 3 cloves of chopped garlic and brown in the oil. Next add your chopped onion and cook until tender. Add the sliced carrots, sliced celery, canned tomatoes and cook about 5 minutes. Next add all of your seasonings to the vegetables and continue to cook about 5 minutes on medium. Add your two boxes of chicken stock and the cut up chicken. Turn heat on high just until boiling. Once soup comes to a good boil, lower the heat to medium. Cover with a top and cook about 30-45 minutes.
3Once the vegetables are tender, add 1 diced potato (optional) and about 1/2 cup of Orzo. Drizzle additional olive oil in the soup. Continue cooking and stirring until the pasta is done.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American