Chicken Soup with Rotisserie Chicken and Rice

There’s something deeply soothing about a bowl of chicken soup. It warms you from the inside out, cures sniffles, and soothes weary hearts.

This Chicken Soup with Rotisserie Chicken and Rice is my go-to when I want all the heart and soul of homemade soup—without waiting all day for it. Using a store-bought rotisserie chicken makes this version faster and easier, but you’d never know it from the rich flavor.

The rice adds a hearty touch that turns this into a full meal in a bowl, perfect for cozy weeknights, chilly weekends, or when someone in the house just needs a little extra TLC.

This is comfort food at its most accessible—simple ingredients, nourishing flavors, and a shortcut that makes you feel like a dinnertime hero.

Why You’ll Love This Recipe

This chicken soup recipe has everything you want: classic flavor, cozy texture, and easy prep. The rotisserie chicken gives you a head start, so you’re not fussing with raw meat or waiting for stock to simmer for hours.

The rice makes it more filling than traditional noodle soup, and you can use white, brown, or even wild rice depending on your preference. It’s flexible, freezer-friendly, and kid-approved, making it a recipe you’ll come back to over and over again.

What You’ll Need

• 2 tablespoons olive oil or butter
• 1 small yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth (low-sodium preferred)
• 1½ to 2 cups cooked rotisserie chicken, shredded
• ¾ cup uncooked white or brown rice
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: 2 tablespoons chopped fresh parsley or dill for garnish
• Optional: squeeze of lemon for brightness

Pro Tips

1. Sauté the veggies first to build flavor before adding broth.
2. Use pre-shredded rotisserie chicken for a huge time-saver.
3. Keep an eye on the rice—it will continue to absorb broth after cooking.
4. Add fresh herbs at the end to brighten the whole dish.
5. Freeze in single portions for quick lunches or dinners.

Tools You’ll Need

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Storage containers for leftovers

Substitutions and Variations

• Use noodles instead of rice: Add small pasta shapes and reduce cook time accordingly.
• Add greens: Stir in spinach or kale at the end for extra nutrients.
• Go wild: Wild rice adds a nutty flavor and chewier texture.
• Low-carb option: Use cauliflower rice instead of regular rice.
• Make it creamy: Stir in ½ cup of cream or coconut milk at the end for a richer finish.

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Make Ahead Tips

• Chop veggies and shred chicken in advance—store in the fridge up to 2 days.
• Make the full soup and store in the fridge for 3–4 days.
• To freeze: Cool soup completely and freeze in airtight containers for up to 3 months. Reheat gently and add a splash of broth if needed.

How to Make Chicken Soup with Rotisserie Chicken and Rice

Step 1: Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 more minute.

Step 2: Add Broth and Seasonings
Pour in chicken broth. Add thyme, bay leaf, salt, and pepper. Bring to a gentle boil.

Step 3: Add Rice and Simmer
Stir in the uncooked rice. Reduce heat, cover, and simmer for 20–25 minutes (longer if using brown rice), until rice is tender.

Step 4: Stir in Chicken
Once rice is tender, stir in shredded rotisserie chicken. Simmer another 5–7 minutes to heat through.

Step 5: Finish and Serve
Taste and adjust seasoning. Remove bay leaf. Stir in fresh parsley or dill and a squeeze of lemon if using. Serve hot.

Leftovers and Storage

• Fridge: Store in airtight containers for 3–4 days.
• Freeze: Let soup cool completely, then freeze for up to 3 months.
• Reheat: Warm gently on the stovetop. Add extra broth if the rice has absorbed too much liquid.

Recipe FAQs

1. Can I use pre-cooked or leftover rice?
Yes! If using cooked rice, stir it in at the end with the chicken and simmer just until warmed through. Don’t cook it the whole time or it will become mushy.

2. Can I make this soup in a slow cooker?
Yes, but since you’re using cooked chicken, add the rotisserie chicken during the last 30 minutes to avoid overcooking. Cook on low for 6 hours or high for 3–4 hours total.

3. What’s the best rice to use?
Long grain white rice cooks quickly and stays light. Brown rice adds more fiber but takes longer to cook. Wild rice gives a hearty, nutty texture. All work great—just adjust simmer time.

4. Can I make this soup dairy-free or gluten-free?
It’s naturally dairy-free and gluten-free as written! Just make sure your broth is labeled gluten-free if needed.

Nourishment That Feels Like a Treat

This chicken soup with rotisserie chicken and rice is everything comfort food should be: warm, hearty, easy to make, and full of flavor. It’s the kind of recipe that feeds your body and your soul—whether you’re making it for your family, a friend who needs a meal, or just yourself after a long day.

Make a pot, pour yourself a bowl, and let the warmth do its work. And if you tried it, don’t forget to leave a comment below—I’d love to hear how you made it your own.