Rotisserie Chicken Soup

★★★★★ 1 Review
peterkig avatar
By Gia Peterkin Trower
from dayton, NJ

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.

serves 8
prep time 30 Min
cook time 1 Hr
method Stove Top


  •   1 small
    rotisserie chicken, deboned
  •   1 large
    onion chopped
  •   5
    carrots sliced about 1/4" thick
  •   4 stalk(s)
    celery diagonally sliced
  •   3 clove
    garlic chopped
  •   1 can(s)
    diced or stewed tomatoes
  •   2
    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

How To Make

  • 1
    Take the skin and meat off the bone of the thigh, legs,wings and use about half of the breast meat. Set aside.
  • 2
    In 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.
  • 3
    Once 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.

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