Name: Rotisserie Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large carrots, peeled and chopped; 1 zucchini, chopped; 1 yellow squash, chopped; 1 bunch broccolini (or 1 crown broccoli); 1 rotisserie chicken, shredded; 6 cups low-sodium chicken broth; 2 Tbsp avocado oil; 1 Tbsp Italian seasoning; 1 tsp sea salt, or to taste

Jump to Recipe· 4.1 from 11 reviews

If you are looking for a soul-warming dish that comes together in a snap yet bursts with vibrant flavors and wholesome goodness, this Rotisserie Chicken Vegetable Soup Recipe is exactly what you need. It’s a brilliant way to repurpose a juicy, store-bought rotisserie chicken and transform it into a nourishing, colorful medley of fresh vegetables bathed in savory broth. Each bite offers a delightful balance of tender shredded chicken and crisp, tender veggies, making it a perfect weeknight meal to cozy up with after a busy day.

Ingredients You’ll Need

A white bowl filled with a vegetable and chicken soup sits on a white marbled surface. The soup has many layers including shredded white chicken pieces mixed with soft bright orange carrot slices, yellow squash rounds, and green broccoli stems and zucchini chunks. The broth is clear, letting the colors and textures of the shredded chicken and vegetables show clearly. The mixture looks fresh and healthy with a slight shine from the broth. Photo taken with an iphone --ar 4:5 --v 7

This Rotisserie Chicken Vegetable Soup Recipe relies on simple, fresh ingredients that complement each other perfectly. Each component plays a vital role: the avocado oil provides a subtle richness, the selection of vegetables gives a kaleidoscope of textures and nutrition, and the rotisserie chicken adds ready-to-go protein that infuses the soup with smoky flavor.

Avocado oil: Adds a light, healthy richness and withstands the medium-high heat needed to sauté the vegetables.
Carrots: Bring natural sweetness and vibrant color to brighten up the soup.
Zucchini: Offers a delicate texture and fresh flavor that absorbs the broth beautifully.
Yellow squash: Provides subtle earthiness and complements other veggies perfectly.
Broccolini (or broccoli crown): Adds a slightly peppery bite and wonderful green color, boosting the nutrient content.
Rotisserie chicken: The star protein that infuses savory depth and convenience with pre-cooked, tender meat.
Chicken broth (low-sodium): Forms the flavorful base of the soup without overpowering the fresh ingredients.
Italian seasoning: A fragrant blend of herbs that elevates the broth and ties all flavors together.
Sea salt: Enhances all the natural flavors in a perfectly balanced way.

How to Make Rotisserie Chicken Vegetable Soup Recipe

Step 1: Warm the Avocado Oil and Sauté Carrots

Start by pouring the avocado oil into a large pot or Dutch oven and warming it over medium-high heat. Once shimmering, add the peeled and chopped carrots, then cover the pot to help soften them gently. Carrots develop natural sweetness as they cook, so this step is crucial for building depth in your soup’s flavor.

Step 2: Add Remaining Vegetables and Cook Until Al Dente

Next, stir in the chopped zucchini, yellow squash, and broccolini (or broccoli). Cover again and cook for another two to three minutes until all veggies are tender but still have a slight bite. This texture balance keeps the soup lively and pleasant to eat, preventing it from turning mushy.

Step 3: Prepare the Rotisserie Chicken

While the vegetables cook, take a moment to shred all the meat off your rotisserie chicken carcass. This pre-cooked chicken adds a smoky, savory flavor that’s hard to beat, and using it means your soup comes together in a fraction of the time.

Step 4: Combine Broth, Chicken, and Seasoning

Pour in the chicken broth, then add the shredded rotisserie chicken along with Italian seasoning and a pinch of sea salt. Mix everything gently, cover, and bring the soup to a full boil. Let it simmer for about five minutes or until the vegetables have reached your desired tenderness. This final simmer melds the flavors beautifully.

Step 5: Serve and Enjoy

Once everything is perfectly cooked, ladle your Rotisserie Chicken Vegetable Soup Recipe into bowls, serve piping hot, and savor the satisfaction of a hearty, homemade meal that feels both nourishing and indulgent.

How to Serve Rotisserie Chicken Vegetable Soup Recipe

Two white bowls filled with clear chicken soup containing shredded chicken pieces, bright orange carrot slices, green broccoli florets, yellow squash slices, and green zucchini slices, all sprinkled with finely chopped herbs; the soup has a light broth with visible herbs floating on top. One bowl has a gold spoon resting inside, held by a woman's hand. The bowls sit on a soft gray cloth over a white marbled surface. Nearby are two small round bowls with salt and dried herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of freshly chopped parsley or a dusting of grated Parmesan can elevate your soup to new heights. A squeeze of lemon juice right before serving also adds a bright, fresh zing that cuts through the richness in a delightful way.

Side Dishes

Pair your soup with crusty bread or a warm, flaky biscuit to soak up every drop of that savory broth. A simple side salad dressed with vinaigrette also complements this soup’s vibrant flavors nicely without overshadowing it.

Creative Ways to Present

For a family dinner or casual gathering, serve the soup in rustic stoneware bowls for a comforting feel. Alternatively, hollow out small sourdough loaves and ladle the soup inside for an eye-catching, edible serving vessel that guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer your leftover soup to airtight containers and refrigerate. It will stay fresh for three to four days, providing a convenient, wholesome meal you can reheat anytime.

Freezing

This Rotisserie Chicken Vegetable Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving space for expansion. Freeze for up to two months and thaw overnight in the fridge before reheating.

Reheating

Reheat your soup gently on the stovetop over medium heat, stirring occasionally. Adding a splash of broth or water can help refresh the broth’s texture if it’s thickened in the fridge or freezer.

FAQs

Can I use homemade chicken instead of rotisserie chicken?

Absolutely! Homemade cooked chicken works wonderfully and will still give your soup that comforting, meaty flavor. Just shred it finely to distribute evenly throughout the soup.

What other vegetables can I add?

Feel free to mix and match! Green beans, peas, corn, or kale can add extra nutrition and flavor. Just adjust cooking times so everything stays perfectly tender.

Is this soup suitable for meal prep?

Yes, this soup is fantastic for meal prep. It holds up well in the fridge and freezer and tastes even better after the flavors meld overnight.

Can I make this soup in a slow cooker?

You can! Add all ingredients to your slow cooker, set it on low for four to six hours, and add the shredded chicken toward the last 30 minutes to prevent overcooking.

How can I make this recipe lower in sodium?

Using low-sodium chicken broth and limiting added salt lets you control the seasoning better. You can always add salt at the table to suit your taste.

Final Thoughts

This Rotisserie Chicken Vegetable Soup Recipe is one of those magical dishes that tastes gourmet but comes together effortlessly. It’s packed with wholesome vegetables, packed with protein, and full of bright, comforting flavors. I genuinely hope you enjoy making and sharing it as much as I do when I’m craving something nourishing and satisfying. Go ahead and give it a try—your family and taste buds will thank you!