Rotisserie Chicken and Rice Soup
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Flavorful rotisserie chicken and rice soup made with simple veggies, jasmine rice, and rich broth. Easy, comforting, and perfect for busy nights.
This rotisserie chicken and rice soup is the kind of comforting soup recipe that’s perfect for lunch or dinner! I make when I want something warm, filling, and low effort but still homemade. It’s perfect using store-bought rotisserie chicken which saves time while onion, carrots, celery, and jasmine rice make the broth hearty and filling.
What makes this soup special is how quickly it comes together and you can even prep some of it ahead of time. The chicken bouillon boosts flavor, while a little tomato puree adds subtle depth without turning it into a tomato soup.
It is also a great clean-out-the-fridge recipe. You can adjust the veggies, swap the rice, or stretch it with extra broth if needed.
Quick Bites About This Recipe
Skill Level: Very easy and beginner friendly.
Swaps: Use white rice, basmati, or brown rice with adjusted cook time.
Make Ahead: Make the soup base ahead and add rice when reheating.
Freezer Friendly: Freeze up to 3 months, but without the rice added.
Variations & Substitutions: Add garlic, bay leaf, grated parmesan cheese, or a squeeze of lemon at the end.
Rotisserie Chicken and Rice Soup Ingredients
Olive oil: Just a teaspoon to gently soften the onion and build flavor without making the soup greasy. You can also use some schmaltz from your homemade chicken broth.
Onion: This is your flavor base. Dice it small so it melts into the broth.
Celery: Adds that classic savory backbone every good chicken soup needs.
Carrots: Bring a little sweetness and color to balance the broth.
Rotisserie chicken: The shortcut hero. Shred it into bite-sized pieces so every spoonful gets chicken.
Chicken bouillon: A small amount goes a long way in deepening the broth flavor.
Chicken broth: The main liquid for the soup. Use low sodium if you like more control over salt.
Water: Helps balance the broth and keeps the soup from being too salty.
Tomato puree: Just enough to add richness and a subtle savory depth.
Jasmine rice: Soft, slightly fragrant rice that makes the soup hearty and filling.
Fresh parsley: Stirred in at the end for freshness and a pop of color.
How to Make Rotisserie Chicken and Rice Soup
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it begins to soften and turn translucent.
Add the celery and carrots to the pot. Stir and let them sweat for a few minutes until they soften slightly and smell fragrant.
Stir in the shredded rotisserie chicken and sprinkle in the chicken bouillon. Mix well so the chicken gets coated and warmed through.
Pour in the chicken broth, water, and tomato puree. Stir to combine, then bring the soup to a gentle boil.
Add the jasmine rice and reduce the heat to maintain a steady simmer. Cook until the rice is tender.
When the rice has about 10 minutes left, stir in the chopped parsley. Taste and adjust seasoning if needed before serving.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. For best texture, freeze without the rice.
Reheat: Reheat gently on the stovetop or in the microwave, adding extra broth if thickened.
Recipe Tips and Notes
- Dice vegetables evenly so they cook at the same rate.
- If the soup thickens too much, add more broth or water when reheating.
- Taste at the end before adding salt since rotisserie chicken can vary in seasoning.
Rotisserie Chicken and Rice Soup
Ingredients
- 1 teaspoon olive oil
- 1 medium onion chopped, about 1 cup
- 3 celery stalks chopped, about 1 cup
- 3 carrots chopped, about 1 1/2 cups
- 3 cups rotisserie chicken breast and thigh meat chopped
- 1 teaspoon chicken bouillon
- 7 cups chicken broth
- 2 cups water
- 1/4 cup tomato puree
- 1/2 cup jasmine rice
- 1/2 cup fresh parsley chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.1 teaspoon olive oil, 1 medium onion
- Add the celery and carrots to the pot. Stir and cook for 4-5 minutes until the vegetables begin to soften and release their aroma.3 celery stalks, 3 carrots
- Stir in the shredded rotisserie chicken and chicken bouillon. Cook for 1-2 minutes, stirring well to evenly distribute the seasoning.3 cups rotisserie chicken breast and thigh meat, 1 teaspoon chicken bouillon
- Pour in the chicken broth, water, and tomato puree. Stir until fully combined and bring the soup to a gentle boil.7 cups chicken broth, 2 cups water, 1/4 cup tomato puree
- Add the jasmine rice and reduce heat to a steady simmer. Cook for about 15 minutes, stirring occasionally, until the rice is tender.1/2 cup jasmine rice, 1/2 cup fresh parsley
- When the rice has about 10 minutes left to cook, stir in the chopped parsley.
- Taste the soup and adjust seasoning if needed. Serve hot.
Video
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Reheat on the stovetop or microwave. Add extra broth or water if the soup has thickened.