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Chicken Soup with Rotisserie Chicken

Creamy Rotisserie Chicken Soup

A warm and comforting creamy rotisserie chicken soup made with shredded chicken, fresh vegetables, and a rich broth. This simple recipe is perfect for quick weeknight dinners and requires only basic ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil For sautéing
  • 1 small Onion Diced
  • 2 Carrots Chopped
  • 2 Celery stalks Chopped
  • 2 cups Rotisserie chicken Shredded
  • 4 cups Chicken broth
  • 1 cup Milk or half-and-half For creamy texture
  • 2 tbsp Flour Thickener Thickener
  • 1 tsp Thyme Dried Dried
  • Salt To taste
  • Black pepper To taste
  • 1 cup Egg noodles Optional Optional

Equipment

  • 1 Large Pot For cooking the soup
  • 1 Wooden Spoon For stirring
  • 1 Knife For chopping vegetables
  • 1 Cutting Board For ingredient preparation

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften.
  3. Sprinkle flour over the vegetables and stir continuously for 1 minute to create a light roux.
  4. Slowly pour in the chicken broth while stirring to prevent lumps.
  5. Add thyme, salt, and black pepper for seasoning.
  6. Stir in the shredded rotisserie chicken.
  7. If using noodles, add egg noodles and cook until tender.
  8. Reduce the heat and stir in milk or half-and-half.
  9. Let the soup simmer for 10–15 minutes until thick and creamy.
  10. Taste and adjust seasoning if needed. Serve hot.

Notes

  • For a richer flavor, you can substitute heavy cream for milk.
  • If you plan to freeze the soup, it is best to leave out the noodles and add them when reheating.
  • Fresh herbs like parsley or thyme can enhance the flavor.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.