Description
This Easy Chicken Soup with Rotisserie Chicken Shortcut is a comforting bowl of flavor that comes together in no time. Topped with a delightful crispy finish, it’s the perfect weeknight meal for busy evenings.
Ingredients
Scale
- 1 rotisserie chicken (about 3–4 cups shredded chicken)
- 4 cups low-sodium chicken broth
- 1 cup mirepoix (chopped carrots, celery, onion)
- 1 cup egg noodles or rice (or your favorite pasta)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup rotisserie chicken skin (for crispy top)
- 1 cup crusty bread cubes or Panko breadcrumbs (for crispy top)
- 1 tablespoon olive oil or melted butter (for crispy top)
- Optional: 1/4 cup grated Parmesan cheese (for crispy top)
- Fresh parsley (for garnish)
Instructions
- Carefully remove all the skin from your rotisserie chicken. Set the skin aside. Shred the chicken meat from the bones and set it aside.
- Heat a dry skillet over medium heat. Add the chicken skin, fat side down. Cook until the fat has rendered out and the skin is golden brown and crispy, about 5-8 minutes per side. Once crispy, remove the skin from the pan, let it cool slightly, then finely chop or crumble it. Set aside.
- In a large pot or Dutch oven, add a tablespoon of olive oil or the rendered chicken fat over medium heat. Add the chopped carrots, celery, and onion. Sauté for 5-7 minutes, until the vegetables begin to soften and become fragrant. Stir in the garlic powder and cook for another minute until fragrant.
- Pour in the chicken broth. Add the fresh thyme sprigs and the bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes to allow the flavors to meld and the vegetables to become tender.
- Stir in the shredded rotisserie chicken and your chosen noodles or rice. If using noodles, cook according to package directions directly in the soup, usually 7-10 minutes, until al dente. If using rice, follow cooking times for your specific type of rice.
- Remove the bay leaf and thyme sprigs. Season the soup generously with salt and black pepper to taste. Stir in fresh chopped parsley if using.
- While your soup is cooking, in a separate small bowl, toss your bread cubes or Panko breadcrumbs with a drizzle of olive oil or melted butter, a pinch of salt, pepper, and optional grated Parmesan cheese. Spread them on a small baking sheet or in a dry pan and toast in a preheated oven (around 350°F / 175°C) or on the stovetop until golden brown and crispy.
- Ladle the hot soup into individual bowls. Garnish generously with the crispy chopped chicken skin and the toasted breadcrumbs/croutons. Serve immediately and enjoy that delightful crunch!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Feel free to add other quick-cooking vegetables like frozen peas, corn, or chopped spinach during the last few minutes of cooking. A squeeze of fresh lemon juice or a sprinkle of lemon zest right before serving can really brighten the flavor of the soup.