13 Easy Healthy Chicken Soup Recipes Using Rotisserie Chicken

Rotisserie chicken makes a good base for quick soups when you want something healthy without starting from scratch.

These recipes show how to turn it into meals that fit into regular weeknights or meal prep.

Each one keeps the focus on simple ingredients and basic steps.

You will see options that range from light broths to heartier versions while staying practical.

They all aim to save time and still deliver good flavor.

Helpful Tips Before You Start

These tips will help you turn store-bought rotisserie chicken into quick, healthy soups.

Remove the Skin First

Rotisserie chicken skin adds extra fat and salt. Pull it off and discard it before you shred the meat for a lighter soup.

Shred While the Chicken Is Warm

Warm meat comes apart more easily. Shred it by hand or with forks as soon as you get home so it is ready to add to the pot.

Taste Before Adding Salt

Many rotisserie chickens are already seasoned. Taste the broth at the end and add salt only if needed.

Add Vegetables Near the End

Quick-cooking veggies like spinach or zucchini turn mushy if simmered too long. Stir them in during the last five minutes.

Use the Bones for Extra Broth

Save the carcass in the freezer. Simmer it later with water and a few vegetables to make a simple stock for future soups.

Classic Chicken Noodle Soup with Fresh Herbs

This version of chicken noodle soup keeps things simple while adding fresh herbs for a bright finish. Rotisserie chicken makes it quick to prepare on busy weeknights or when someone needs a comforting bowl.

The soup has tender noodles, soft vegetables, and shredded chicken in a light broth. Fresh parsley and thyme give it a clean taste that feels both familiar and a little upgraded.

Classic Chicken Noodle Soup with Fresh Herbs

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 8 ounces egg noodles
• 2 cups shredded rotisserie chicken
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and cook for 1 minute more. Pour in the chicken broth and bring the mixture to a boil.
• Add the egg noodles and cook according to package directions until just tender. Stir in the shredded rotisserie chicken and let it warm through for 2 minutes.
• Remove the pot from the heat. Stir in the parsley and thyme. Season with salt and pepper.

Notes

Add the fresh herbs right at the end so their flavor stays bright instead of fading during cooking. If the soup thickens after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board

Zesty Lime Chicken Tortilla Soup

This soup uses store-bought rotisserie chicken to create a quick, healthy meal with bright citrus notes. The lime adds a fresh zing that pairs well with the mild broth and tender chicken pieces. It works well on busy weeknights or when you want something light yet filling.

The finished soup has a clear broth base with pops of corn and black beans. Crispy tortilla strips on top give it a satisfying crunch without extra cooking time.

Zesty Lime Chicken Tortilla Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 cups shredded rotisserie chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 cup frozen corn
• 1 cup canned black beans, rinsed and drained
• Zest and juice of 2 limes
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 1 cup baked tortilla strips
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 3 minutes until the onion softens.
• Pour in the chicken broth and diced tomatoes with green chilies. Stir in the corn, black beans, cumin, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
• Add the shredded rotisserie chicken along with the lime zest and lime juice. Stir well and let it simmer for another 5 minutes until the chicken is heated through.
• Ladle the soup into bowls and top each serving with baked tortilla strips and chopped cilantro.

Notes

For the best texture, add the tortilla strips right before serving so they stay crisp. If you want a milder flavor, reduce the cumin by half. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board

Thai Coconut Curry Chicken Soup

This soup brings together the ease of rotisserie chicken with bright Thai curry flavors. It comes together quickly on the stove and works well for weeknight dinners or when you want something warming without much effort. The broth stays light yet creamy from the coconut milk.

The taste balances mild heat from the curry paste with fresh lime and savory notes. Tender chicken and crisp vegetables add texture without weighing the soup down.

Thai Coconut Curry Chicken Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 cups shredded rotisserie chicken
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, thinly sliced
• 2 carrots, sliced into rounds
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, for garnish
• Sliced green onions, for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
• Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
• Add the red bell pepper and carrots. Simmer for 8 minutes until the vegetables start to soften.
• Stir in the shredded rotisserie chicken and heat through for 3 minutes.
• Remove the pot from the heat. Add the fish sauce and lime juice. Stir to combine.
• Ladle the soup into bowls and top with cilantro and green onions before serving.

Notes

Use full-fat coconut milk for a richer broth or light coconut milk if you prefer a thinner consistency. The fish sauce adds depth, so taste before adding extra salt. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board

Tuscan White Bean Chicken Soup

This soup combines shredded rotisserie chicken with creamy white beans and Italian herbs for a hearty bowl that comes together fast. It works well on busy weeknights when you want something warm and filling without much effort. The broth stays light yet flavorful, with soft beans and wilted greens giving it a pleasant texture.

Tuscan White Bean Chicken Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 cups shredded rotisserie chicken
• 3 cups chopped kale
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant.
• Pour in the chicken broth and add the drained cannellini beans. Bring the mixture to a simmer.
• Add the shredded rotisserie chicken and let everything simmer together for 10 minutes.
• Stir in the chopped kale and cook for 3 to 4 minutes until the greens wilt. Season with salt and black pepper to taste.
• Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Mash a few beans against the side of the pot before adding the kale if you want a slightly thicker broth. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Ladle

Greek Lemon Orzo Chicken Soup

This Greek Lemon Orzo Chicken Soup turns a store-bought rotisserie chicken into a bright, comforting meal. The lemon adds fresh tang while orzo keeps the broth hearty enough for a weeknight dinner.

The finished soup has tender chicken pieces, soft pasta, and vegetables in a light broth that feels both filling and clean.

Greek Lemon Orzo Chicken Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Measuring Cups

Ingredients

  

• 2 cups shredded rotisserie chicken
• 1 cup uncooked orzo pasta
• 6 cups low-sodium chicken broth
• Juice of 2 lemons
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons chopped fresh dill

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables soften, about 5 minutes.
• Stir in the garlic and oregano and cook for 1 minute until fragrant.
• Pour in the chicken broth and bring the mixture to a boil.
• Add the orzo and cook until tender, about 8 to 10 minutes.
• Stir in the shredded rotisserie chicken and lemon juice. Season with salt and pepper to taste.
• Ladle into bowls and top each serving with fresh dill.

Notes

If the soup sits before serving, the orzo will continue to absorb broth, so add a splash of extra broth when reheating to loosen the texture. Taste and add more lemon juice at the end if you prefer a sharper flavor. The fresh dill is best added right before serving rather than cooked in.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups

Spicy Ginger Miso Chicken Soup

This soup combines the bold heat of ginger and chili with the deep savory notes of miso. It comes together fast and works well on busy evenings when you want a warm bowl without much effort. The broth stays light while the rotisserie chicken adds substance and the vegetables keep the texture fresh.

The finished soup has a spicy edge balanced by the smooth miso and tender chicken. It feels satisfying without being heavy and suits cooler weather or days when you need a quick reset meal.

Spicy Ginger Miso Chicken Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Whisk
• Knife
• Cutting board

Ingredients

  

• 2 cups shredded rotisserie chicken
• 6 cups chicken broth
• 3 tablespoons white miso paste
• 2 tablespoons grated fresh ginger
• 3 cloves garlic, minced
• 2 carrots, sliced thin
• 1 tablespoon chili flakes
• 2 cups baby spinach
• 1 tablespoon sesame oil
• 4 green onions, sliced

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the grated ginger, minced garlic, and sliced carrots. Cook for 3 minutes until the carrots begin to soften.
• Pour in the chicken broth and bring the mixture to a simmer. Stir occasionally while it heats.
• Place the miso paste in a small bowl and ladle in about half a cup of the hot broth. Whisk until smooth, then stir the mixture back into the pot.
• Add the shredded rotisserie chicken, chili flakes, and baby spinach. Simmer for 5 minutes until the spinach wilts and the chicken is heated through.
• Ladle the soup into bowls and top each serving with the sliced green onions.

Notes

Stir the miso with a small amount of hot broth first to prevent lumps. If the soup tastes too spicy after simmering, add an extra splash of broth to mellow the heat. Leftovers store well in the refrigerator for two days and reheat gently on the stove without boiling.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Whisk, Knife, Cutting board

Moroccan Chickpea Chicken Soup

This Moroccan Chickpea Chicken Soup turns leftover rotisserie chicken into a spiced, filling meal. Warm spices and chickpeas give it body, while a squeeze of lemon keeps the flavors bright. It works well for weeknight dinners or make-ahead lunches.

The soup has a savory, slightly earthy taste with tender chicken pieces and soft chickpeas in every bite. Rotisserie chicken keeps the prep fast without losing flavor.

Moroccan Chickpea Chicken Soup

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Can Opener

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 4 cups chicken broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 2 cups shredded rotisserie chicken
• Juice of 1 lemon
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
• Stir in the garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices smell fragrant.
• Pour in the chicken broth and add the chickpeas and diced tomatoes. Bring the mixture to a simmer.
• Add the shredded rotisserie chicken and simmer for 10 minutes to let the flavors blend.
• Remove the pot from the heat and stir in the lemon juice. Taste and season with salt and black pepper.
• Ladle the soup into bowls and top each serving with chopped cilantro.

Notes

Simmer the soup a few extra minutes if you want the carrots softer. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the texture. Skip the cilantro if you prefer parsley instead.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board, Can Opener

Mexican Pozole Verde Chicken Soup

This Mexican pozole verde chicken soup brings bright green flavors to your table with minimal effort. Using rotisserie chicken keeps it simple while the tomatillos and herbs create a fresh base.

It works well for busy evenings when you want something hearty yet light. The soup has a tangy taste with tender pieces of chicken and plump hominy throughout.

Mexican Pozole Verde Chicken Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Blender

Ingredients

  

• 2 cups shredded rotisserie chicken
• 4 cups low-sodium chicken broth
• 1 can (15 oz) white hominy, drained and rinsed
• 4 tomatillos, husked and quartered
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sliced radishes, for serving
• Diced avocado, for serving

Instructions

 

• Place the tomatillos, onion, garlic, jalapeño, and cilantro in a blender. Add 1 cup of the chicken broth and blend until smooth.
• Pour the blended mixture into a large pot over medium heat. Cook for 5 minutes, stirring often, until it starts to bubble.
• Add the remaining chicken broth, hominy, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes.
• Stir in the shredded rotisserie chicken and lime juice. Simmer for another 5 minutes until the chicken is heated through.
• Ladle the soup into bowls and add sliced radishes and diced avocado on top before serving.

Notes

Blend the sauce a little longer if you prefer a smoother texture in the broth. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the consistency. Skip the avocado if you want to reduce fat, or add extra lime at the table to brighten the flavor further.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Blender

Italian Minestrone with Rotisserie Chicken

This soup turns a classic Italian vegetable minestrone into a filling meal by adding shredded rotisserie chicken. It works well on busy weeknights when you want something warm and hearty without much effort. The broth tastes savory with tomatoes and herbs while the vegetables stay tender and the beans add a creamy bite.

Italian Minestrone with Rotisserie Chicken

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 4 cups chicken broth
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup small pasta such as ditalini
• 1 medium zucchini, diced
• 2 cups shredded rotisserie chicken
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and Italian seasoning. Cook for 1 minute until fragrant.
• Pour in the chicken broth and add the diced tomatoes with their juices. Bring the mixture to a simmer.
• Add the cannellini beans, pasta, and zucchini. Simmer for 10 minutes until the pasta is tender.
• Stir in the shredded rotisserie chicken. Cook for 3 more minutes until the chicken is heated through. Season with salt and black pepper to taste.
• Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

If the soup thickens after sitting, add a splash of broth when reheating. Use a low-sodium broth if you prefer to control the salt level yourself. Leftovers keep in the fridge for up to three days and reheat well on the stovetop.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Vietnamese-Style Ginger Chicken Pho

This pho turns rotisserie chicken into a light, aromatic soup with fresh ginger and warm spices. It works well on busy evenings when you want something comforting but not heavy. The broth stays clear and fragrant, while the rice noodles give it a soft chew and the chicken adds tender bites.

Vietnamese-Style Ginger Chicken Pho

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Course Soup

Cuisine Vietnamese

Servings 4 people

Equipment

• Large pot
• Strainer

Ingredients

  

• 4 cups low-sodium chicken broth
• 3-inch piece fresh ginger, peeled and sliced
• 2 star anise pods
• 1 cinnamon stick
• 8 ounces rice vermicelli noodles
• 2 cups shredded rotisserie chicken
• 3 tablespoons fish sauce
• 4 green onions, sliced
• 1 cup fresh bean sprouts
• 1/2 cup fresh cilantro leaves
• Lime wedges, for serving

Instructions

 

• Combine the chicken broth, sliced ginger, star anise, and cinnamon stick in a large pot. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
• While the broth simmers, cook the rice vermicelli noodles in a separate pot according to package directions. Drain and set aside.
• Remove the ginger slices, star anise, and cinnamon stick from the broth with a strainer. Stir in the fish sauce and shredded rotisserie chicken. Heat the broth for 2 minutes until the chicken is warmed through.
• Divide the cooked noodles evenly among four bowls. Ladle the hot broth and chicken over the noodles.
• Top each bowl with sliced green onions, bean sprouts, and cilantro leaves. Serve with lime wedges on the side.

Notes

Simmer the spices just long enough to flavor the broth without making it bitter. Store any leftover broth and chicken together but keep the noodles separate so they stay firm when reheated. Add extra fish sauce at the table if you like a stronger savory note.

Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Strainer

Tomato Basil Chicken Soup with Spinach

This soup brings together a bright tomato base with fresh basil and wilted spinach for a light yet filling meal. Rotisserie chicken adds protein without extra cooking time, making it ideal for busy evenings when you want something wholesome and ready fast. The result is a brothy bowl with tender chicken pieces and a balanced herbal taste.

Tomato Basil Chicken Soup with Spinach

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (28-ounce) can crushed tomatoes
• 2 cups shredded rotisserie chicken
• 3 cups fresh spinach
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle simmer.
• Add the shredded rotisserie chicken and stir to combine. Let it heat through for 3 to 4 minutes.
• Mix in the fresh spinach and chopped basil. Cook for 2 minutes until the spinach wilts.
• Season with salt and black pepper, then remove from heat.

Notes

Add the spinach and basil at the end to preserve their color and fresh taste. Fire-roasted crushed tomatoes can deepen the flavor if you have them on hand. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Measuring cups

Wild Rice and Mushroom Chicken Soup

This soup brings together chewy wild rice, earthy mushrooms, and tender rotisserie chicken in one warming bowl. It feels hearty without being heavy, making it a good choice for weeknight dinners or when you want leftovers that reheat well.

The flavor is savory and balanced, with the rice adding a slight nutty bite against the soft vegetables and broth. Using rotisserie chicken keeps the process simple while still delivering a homemade taste.

Wild Rice and Mushroom Chicken Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 cups shredded rotisserie chicken
• 1 cup uncooked wild rice
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for 6 to 8 minutes until the vegetables begin to soften.
• Stir in the garlic and thyme. Cook for 1 minute until fragrant.
• Add the wild rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 to 45 minutes until the rice is tender.
• Stir in the shredded rotisserie chicken. Season with salt and black pepper. Simmer for another 5 minutes to warm the chicken through.
• Ladle the soup into bowls and top with chopped parsley before serving.

Notes

If the rice soaks up more broth than expected during storage, add a splash of extra chicken broth when reheating to loosen the texture. The mushrooms release liquid as they cook, so taste before adding extra salt. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board

Curried Lentil Chicken Soup

This soup brings together red lentils and shredded rotisserie chicken in a lightly spiced curry broth. It makes a filling weeknight meal that feels warming without much effort.

The lentils soften during cooking to create a thick texture while the chicken stays tender. A few pantry spices turn simple ingredients into something comforting and different from plain chicken soup.

Curried Lentil Chicken Soup

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Course Soup

Cuisine Indian-Inspired

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 cup red lentils, rinsed
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 teaspoon salt
• Fresh cilantro, chopped (optional, for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots and cook for 5 minutes until the onion softens.
• Stir in the minced garlic and curry powder and cook for 1 minute until fragrant.
• Add the rinsed red lentils and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
• Stir in the shredded rotisserie chicken and salt. Continue simmering for 5 more minutes until the chicken is heated through.
• Ladle the soup into bowls and top with chopped cilantro if desired.

Notes

Red lentils break down during simmering to give the soup a thicker consistency without added cream. If you prefer a thinner broth, add an extra cup of chicken broth at the end. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of water to loosen the texture.

Course: Soup
Cuisine: Indian-Inspired
Equipment: Large Pot, Knife, Cutting Board