Rotisserie Chicken and Pasta Soup

Rotisserie Chicken and Pasta Soup

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Buying a rotisserie chicken is half the battle in this easy, weeknight rotisserie chicken and pasta soup recipe. With just a few ingredients to prep and a little time, this soup is one you’ll want to have on regular rotation.

easy chicken soup recipe

If you’ve been on my site, you know I love a scrappy soup, and this is one you can cobble together with just about anything you have lying around in your crisper or pantry. It’s easy to make, tastes amazing, and you can mix and match endlessly depending on the season.

How to make this rotisserie chicken and pasta soup:

This recipe is super (er, souper…) straightforward. Below I’ll list the ingredients and how you can substitute them.

What you need

  • Rotisserie chicken: You’ll need about 4 cups of chicken meat; this is about 1 rotisserie chicken’s worth of meat. Save the carcass for stock!
  • Aromatics: I use carrots, onion, celery, and garlic. Get creative here. You can add sliced fennel, leeks, or red bell peppers. You could also throw in a handful of sliced mushrooms.
  • Spices: I spice this with just a good quality Italian seasoning and plenty of crushed red pepper.
  • Pasta: I use whole wheat elbows, but any short pasta (wheat or white) will work here. Try it with ditalini, orzo, or miniature farfalle.
  • Baby spinach and basil: I finish the soup with roughly chopped spinach and basil leaves. You can use kale, arugula, or chopped escarole. No basil? Try it with chopped parsley instead.
  • Lemon juice and Parmesan cheese: A little creaminess and zinginess are welcome in this soup because it ties all the flavors together so nicely!

How to make it

  • Step 1: Start by shredding the chicken. You can dice the meat into cubes if you like or simply shred it with your fingers. I usually opt for shredding it.
  • Step 2: Cook the aromatics. Start by sauté the onion, celery, and carrots in a soup pot. Then add the garlic, Italian seasoning, and crushed red pepper.
  • Step 3: Simmer the soup. Add the chicken broth and chicken and bring to a boil. Reduce the heat and simmer, uncovered, for 30–45 minutes.
  • Step 4: Cook the pasta. In a separate pot, boil the pasta until 1–2 minutes under al dente. If you prefer, you CAN cook the pasta straight in the pot of soup. Just bring it to a boil, add the pasta, and once it’s al dente, reduce the heat and continue on with the rest of the ingredients. That said, be mindful that it will absorb a lot of your water as it cooks and as it sets in the refrigerator. So, you may need to add more chicken broth or water later on.
rotisserie chicken soup
  • Step 5: Bring it all together. Add the cooked elbows, chopped spinach, and chopped basil to the pot. Simmer for 5m minutes until the spinach is bright green. Turn off the heat.
  • Step 6: Finish it up! Stir in the Parmesan cheese and lemon juice and let stand for 5–10 minutes.

From there, serve it up! Finish with a sprinkle of Parmesan cheese and a few basil leaves. I recommend serving with just a touch of extra virgin olive oil and a slice of crusty bread.

I hope you enjoy this recipe as much as I did! If you make it, please rate the recipe and leave a comment below. I’d love to hear how it turns out for you.

chicken and pasta soup recipe

Rotisserie Chicken and Pasta Soup

Buying a rotisserie chicken is half the battle in this easy, weeknight rotisserie chicken and pasta soup recipe.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 553kcal


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 4 medium carrots, about ½ pound total, peeled and cut into rounds
  • 4 ribs celery, trimmed and diced
  • 5 cloves garlic, peeled and minced
  • 2 tablespoons Italian seasoning
  • 1 teaspoon crushed red pepper, more or less to taste
  • 4 cups of shredded rotisserie chicken meat
  • 8 cups low-sodium chicken broth
  • 1 cup whole-wheat elbow macaroni
  • 4 ounces baby spinach, roughly chopped
  • 15 basil leaves, roughly chopped, plus a few leaves for garnish
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 1 lemon, juiced
  • Salt and pepper

For serving:

  • Extra virgin olive oil and crusty bread, optional


Cook the aromatics:

  • Heat 1 tablespoon extra virgin olive oil in a large soup pot. Add the onion, carrots, and celery and cook for 8–10 minutes, stirring occasionally. Season with salt and pepper.
  • Add the minced garlic, Italian seasoning, and crushed red pepper. Cook for 1 minute until fragrant.

Simmer the soup:

  • Add the shredded chicken and 8 cups of chicken broth. Bring to a boil. Reduce the heat and simmer, uncovered, for 30–45 minutes.

Cook the elbows:

  • Meanwhile, bring a medium pot of water to a boil. Add 2 teaspoons salt. Once boiling, add the pasta and cook until 1–2 minutes under al dente. Drain and set aside.

Finish the soup:

  • Taste the soup and add more salt and pepper if needed. Add the baby spinach, basil, and cooked elbows. Simmer for 5 minutes until the baby spinach wilts.
  • Turn off the heat and add the Parmesan cheese and lemon juice. Let stand for 5–10 minutes.

To serve:

  • Ladle the soup into bowls. Garnish with more Parmesan cheese and a few basil leaves if you like. Finish with a drizzle of good olive oil and serve with crusty bread. Enjoy!


Calories: 553kcal | Carbohydrates: 33g | Protein: 61g | Fat: 22g | Sodium: 977mg | Fiber: 4g | Sugar: 4g | Vitamin C: 20mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


  1. 5 stars
    Delicious!!! I create a lot of my own recipes and typically alter recipes I find. This recipe was perfect as written. Thank you!!

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