If you are searching for a cozy, comforting meal that feels like a warm hug in a bowl, look no further than this Creamy Rotisserie Chicken Soup Recipe. Bursting with tender shredded rotisserie chicken, fresh vegetables, and a luscious creamy broth, this soup is an absolute winner on chilly days or whenever you crave a simple yet deeply satisfying dish. The combination of herbs, sautéed aromatics, and creamy dairy makes every spoonful rich in flavor and texture, transforming humble ingredients into something truly special. Whether you’re cooking for family or want an easy weeknight dinner, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Creamy Rotisserie Chicken Soup Recipe a success. Each component plays a starring role from the savory shredded chicken to the aromatic herbs and creamy elements that elevate the soup’s flavor and texture.
- Rotisserie chicken (about 3 cups shredded): Convenient and flavorful, it’s the heart of this soup providing tender protein.
- Olive oil (2 tablespoons): Adds richness and helps soften the vegetables beautifully during sautéing.
- Onion (1 medium, chopped): Offers a sweet and savory base when sautéed.
- Carrots (2 peeled and diced): Bring a subtle sweetness and vibrant color to the dish.
- Celery stalks (2 diced): Add an earthy flavor and slight crunch for texture contrast.
- Garlic cloves (3 minced): Deliver a fragrant boost, making the soup irresistible.
- Chicken broth (4 cups): Creates a flavorful, savory foundation for the soup.
- Heavy cream (1 cup): Gives the soup its signature creamy richness.
- Whole milk (1/2 cup): Lightens the cream while keeping the velvety texture intact.
- Dried thyme (1 teaspoon): Adds herbal depth and warmth.
- Dried rosemary (1 teaspoon): Offers a piney, aromatic touch that complements chicken perfectly.
- Salt (1/2 teaspoon or to taste): Enhances all the flavors harmoniously.
- Black pepper (1/4 teaspoon or to taste): Adds subtle heat and complexity.
- Frozen peas (1 cup, optional): Provide a pop of color and gentle sweetness, brightening the soup.
- Fresh parsley (1/4 cup chopped, for garnish): Lends a fresh, herbal brightness at the end.
- Butter (2 tablespoons, optional): For an extra silky finish, it melts into the soup creating depth.
How to Make Creamy Rotisserie Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion, carrots, and celery. As they gently cook, you’ll notice the aroma—the softened onions becoming translucent and the veggies starting to sweeten sets the perfect foundation for the soup’s rich flavor.
Step 2: Add Garlic
Once the vegetables have softened, stir in the minced garlic. Cook it for about one minute; this step amps up the soup’s fragrance and infuses the base with that classic garlic warmth without it becoming overpowering.
Step 3: Pour in Broth and Seasonings
Next, add the chicken broth along with dried thyme, rosemary, salt, and pepper. Stir everything together and bring it to a gentle simmer. This simmer allows the herbs and broth to mingle, creating layers of flavor that make every spoonful memorable.
Step 4: Add Chicken and Cream
Now it’s time to add the star ingredient: shredded rotisserie chicken. Stir it into the simmering broth, letting the meat soak up those savory notes, then pour in the heavy cream and whole milk. The soup will start to thicken, becoming luxuriously creamy and silky as it simmers for another 5 to 10 minutes.
Step 5: Optional Peas for Color and Sweetness
If you want a little splash of color and a sweet bite, add frozen peas at this stage. They only need a few minutes to heat through, bringing a satisfying pop to the soup’s texture.
Step 6: Stir in Butter for Extra Richness
For those who love a super creamy finish, stir in the butter now. It melts into the soup, creating a velvety texture and an added depth of flavor that makes this Creamy Rotisserie Chicken Soup Recipe feel extra indulgent.
Step 7: Taste and Adjust Seasoning
This is your moment to make the soup truly yours. Taste and adjust with extra salt or pepper to bring out the flavors perfectly balanced to your liking.
Step 8: Serve and Garnish
Ladle the soup into bowls and sprinkle with freshly chopped parsley for a vibrant, fresh finish. Serve it piping hot alongside crusty bread or your favorite crackers to enjoy dipping into every creamy bite.
How to Serve Creamy Rotisserie Chicken Soup Recipe
Garnishes
Fresh parsley is my go-to for garnishing this soup, adding a burst of color and a touch of herbaceous brightness. You could also try a sprinkle of freshly ground black pepper or a drizzle of extra virgin olive oil to elevate it even more.
Side Dishes
This soup pairs beautifully with crusty artisan bread, garlic breadsticks, or buttery crackers. A simple green salad or steamed greens on the side balance the creaminess and make for a well-rounded meal.
Creative Ways to Present
Serve it in rustic bread bowls for a charming, cozy experience. You can also top your bowl with a little shredded cheese or a dollop of sour cream for extra indulgence. For a fun twist, sprinkle some crispy bacon bits or toasted nuts on top to add texture.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and creaminess. Give it a good stir before reheating, as some separation may occur.
Freezing
You can freeze this Creamy Rotisserie Chicken Soup Recipe, but because of the dairy, it’s best to freeze it before adding the cream and milk. Freeze the broth and vegetable base along with the chicken separately, then add fresh cream and milk when reheating for the best texture.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if the soup thickens too much. This care keeps the soup rich and smooth every time.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! You can cook and shred fresh chicken breast or thighs, but the rotisserie chicken adds extra flavor and convenience.
Is it possible to make this soup dairy-free?
Yes, substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative, but note that the flavor and consistency will be slightly different.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in diced potatoes, corn, or zucchini to make it even heartier and personalized to your taste.
How thick should the soup be?
It should be creamy and slightly thickened but still pourable. Simmering longer will thicken it more, so adjust the consistency to your preference.
What’s the best way to shred a rotisserie chicken?
Use your hands or two forks to pull the meat off the bones into bite-sized pieces. Removing skin is optional but recommended if you want less fat.
Final Thoughts
I can’t recommend this Creamy Rotisserie Chicken Soup Recipe enough for days when you want something comforting yet easy to prepare. It’s the kind of soup that warms you up from the inside out and fills your kitchen with the most inviting aromas. Once you try it, I’m sure it will become one of your go-to recipes for family dinners and cozy nights at home. So grab that rotisserie chicken, and let’s get cooking!
Print
Creamy Rotisserie Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy rotisserie chicken soup is a comforting and hearty meal perfect for any day. Featuring tender shredded rotisserie chicken, sautéed vegetables, aromatic herbs, and a rich blend of heavy cream and whole milk, this soup is easy to prepare and packed with flavor. Ideal for a cozy dinner, it offers the perfect balance of creamy texture and savory taste.
Ingredients
Soup Ingredients
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup frozen peas (optional)
- 2 tablespoons butter (optional, for extra richness)
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent, creating a flavorful base for the soup.
- Add Garlic: Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it to maintain the rich, aromatic flavor.
- Add Broth and Seasonings: Pour in the chicken broth, then add the dried thyme, dried rosemary, salt, and black pepper. Stir well to combine all the seasonings evenly. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together beautifully.
- Add Chicken and Cream: Add the shredded rotisserie chicken to the pot and stir it in. Pour in the heavy cream and whole milk, stirring gently to combine. Let the soup simmer for an additional 5-10 minutes, allowing it to thicken slightly and develop a creamy texture.
- Optional Add-ins: If using frozen peas, add them now and let them heat through for a couple of minutes to retain their bright color and sweetness.
- Finish with Butter: For extra richness, stir in the butter until it fully melts into the soup, enhancing the creamy mouthfeel.
- Taste and Adjust: Taste the soup carefully and adjust the seasoning with additional salt and pepper to suit your preference, ensuring a balanced and flavorful final dish.
- Serve: Ladle the creamy chicken soup into bowls and garnish with freshly chopped parsley for a fresh touch. Serve hot with crusty bread or crackers on the side for dipping and enjoying.
Notes
- Use leftover rotisserie chicken for a quick and flavorful protein boost in the soup.
- Adjust the salt and pepper to taste, especially if your chicken broth is already salted.
- For a lighter version, substitute heavy cream with half-and-half or additional whole milk.
- Add frozen peas at the end to keep their color and texture fresh.
- Butter is optional but adds a smooth richness to the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
