Rotisserie Chicken Pasta Soup
This soup is hearty, flavourful, and ready in under 45 minutes. Using store-bought roast chicken and loaded with vegetables and pasta, it delivers all the comfort of a slow-simmered soup in a fraction of the time. Whether you’re cooking for your family or meal prepping, this soup is sure to become a favourite for its simplicity, speed, and taste.
Serves
6
Prep time
15 minutes
Cooking time
30 minutes
Looking for more nourishing soup recipes? Try my Pasta e Fagioli (my Nonna's recipe) or my Tortellini Minestrone
Helpful Tips
Storage
- Store leftovers in the fridge for up to 3 days in an airtight container.
- The pasta will continue to absorb liquid, so add extra stock or water when reheating.
- Can be frozen for up to 2 months - freeze without the pasta for best results, then cook pasta fresh when reheating.
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Substitutions
- Vegetables: Swap in leeks, peas, corn, or green beans based on what you have.
- Pasta: Any short pasta works - penne, macaroni, or small shells.
- Herbs: Fresh herbs can be swapped for 1 tsp dried Italian seasoning.
Serving Suggestions
Serve with crusty bread for dipping
Helpful Tips
Storage
- Store leftovers in the fridge for up to 3 days in an airtight container.
- The pasta will continue to absorb liquid, so add extra stock or water when reheating.
- Can be frozen for up to 2 months - freeze without the pasta for best results, then cook pasta fresh when reheating.
Substitutions
- Vegetables: Swap in leeks, peas, corn, or green beans based on what you have.
- Pasta: Any short pasta works - penne, macaroni, or small shells.
- Herbs: Fresh herbs can be swapped for 1 tsp dried Italian seasoning.
Serving Suggestions
Serve with crusty bread for dipping
Ingredients
- 1 store bought rotisserie chicken, shredded (skin and bones removed)
- 2 carrots, diced
- 1 brown onion, diced
- 2 celery sticks, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 sprig of fresh rosemary
- 2–3 sprigs of fresh thyme
- 1 tsp Italian herb seasoning
- 2 L chicken stock
- 2 handfuls baby spinach leaves
- 250g orecchiette pasta (or pasta of choice)
- Salt and pepper, to taste
- Juice of half lemon
- 1 tbsp olive oil
To serve:
- Finely chopped fresh parsley
- Grated Parmesan cheese
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
420
kcal
Protein
38
g
Carbohydrates
42
g
Fat
9
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, celery, zucchini, and garlic. Cook, stirring occasionally, for 5–7 minutes until softened.
- Stir in the Italian herb seasoning and cook for a further 1–2 minutes until fragrant.
- Pour in 2L of chicken stock, then add the bay leaves, rosemary, and thyme sprigs.
- Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes to develop the flavour.
- Add the 250g orecchiette directly to the pot. Cook for 10–12 minutes, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of extra stock or water to loosen.
- When the pasta is just about cooked, stir in the shredded rotisserie chicken. Simmer for a further 3–4 minutes until the chicken is warmed through.
- Add the baby spinach and stir until just wilted, about 1–2 minutes.
- Remove the bay leaves, rosemary, and thyme sprigs.
- Squeeze in the juice of half a lemon and stir through.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with chopped parsley and grated Parmesan. Serve immediately.
Ingredients
- 1 store bought rotisserie chicken, shredded (skin and bones removed)
- 2 carrots, diced
- 1 brown onion, diced
- 2 celery sticks, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 sprig of fresh rosemary
- 2–3 sprigs of fresh thyme
- 1 tsp Italian herb seasoning
- 2 L chicken stock
- 2 handfuls baby spinach leaves
- 250g orecchiette pasta (or pasta of choice)
- Salt and pepper, to taste
- Juice of half lemon
- 1 tbsp olive oil
To serve:
- Finely chopped fresh parsley
- Grated Parmesan cheese
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
420
kcal
Protein
38
g
Carbohydrates
42
g
Fat
9
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, celery, zucchini, and garlic. Cook, stirring occasionally, for 5–7 minutes until softened.
- Stir in the Italian herb seasoning and cook for a further 1–2 minutes until fragrant.
- Pour in 2L of chicken stock, then add the bay leaves, rosemary, and thyme sprigs.
- Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes to develop the flavour.
- Add the 250g orecchiette directly to the pot. Cook for 10–12 minutes, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of extra stock or water to loosen.
- When the pasta is just about cooked, stir in the shredded rotisserie chicken. Simmer for a further 3–4 minutes until the chicken is warmed through.
- Add the baby spinach and stir until just wilted, about 1–2 minutes.
- Remove the bay leaves, rosemary, and thyme sprigs.
- Squeeze in the juice of half a lemon and stir through.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with chopped parsley and grated Parmesan. Serve immediately.
Watch How to Make It
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