Crockpot Rotisserie Chicken Soup Recipe
This Crockpot Rotisserie Chicken Soup is my weeknight lifesaver. Made with shredded rotisserie chicken, simple veggies, and cozy broth, it’s one of those chicken based soups crock pot moms swear by. It’s easy, comforting, and everyone actually eats it—yes, even the picky one. Great for dinner, sick days, or just lazy “I forgot to cook” vibes.
Servings 6 bowls
Equipment
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 small onion , diced
- 3 garlic cloves, smashed or chopped
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1 cup noodles, orzo, or rice your choice
- 1 handful baby spinach or parsley optional
- Juice of 1 lemon or lemon slices optional
Instructions
Load the Crockpot
- Dump in the shredded chicken, carrots, celery, onion, garlic, broth, thyme, salt, pepper, and butter or oil. Stir gently.
Let it Cook
- Put on the lid and cook on low for 5–6 hours or high for 2.5–3 hours. The veggies will soften and flavor will blend.
Add the Pasta or Rice
- About 30 minutes before serving, stir in your noodles, orzo, or rice. Stir a couple times to stop it from sticking.
Add the Greens and Lemon
- Once pasta is cooked, toss in spinach or parsley. Add lemon juice for a bright, fresh taste. Done!
Notes
Tips
- If using orzo, check it after 15–20 minutes so it doesn’t turn to mush.
- Leftovers thicken up, so add more broth when reheating.
- Want it creamier? Add a splash of cream or coconut milk at the end.
- You can toss in frozen veggies too. No judgment here.
Variations
- Creamy Chicken Soup: Stir in 1/2 cup heavy cream at the end.
- Mexican Vibe: Add cumin, corn, and a little salsa. Top with cheese and tortilla chips.
- No pasta life: Skip the carbs and just add extra veggies or beans.