Quick and Easy Recipe: Homemade Chicken Soup

This chicken soup gets an infusion of extra hearty, home-style flavor, with a simple trick. Simmer the rotisserie chicken and fresh herbs in store-bought stock, while you prep and cook the veggies for the soup. Then, add one of several optional ingredients to customize the bowl to your taste.

Quick and Easy Recipe: Homemade Chicken Soup
Servings: 6 to 8 Prep 15 mins Cook 30 mins Start to Finish 45 mins


  • 1 whole rotisserie chicken
  • 2 quarts low sodium chicken broth
  • 1 small bunch fresh parsley
  • 1 teaspoon extra virgin olive oil
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 4 teaspoons lemon juice

Make It

1. Remove and discard the skin of the rotisserie chicken. Carve away the breast meat, chop, and reserve. Pull the meat from the drumsticks and thighs, chop, and reserve. Place skinless, carved chicken in a large pot (it's okay if some meat or skin remains). Add chicken broth and parsley, and cook over high heat. Bring to a boil and simmer while you prep remaining ingredients. While chicken broth continues to simmer, heat olive oil in another large soup pot. Add the onion, carrot, and celery. Cook over medium heat, stirring frequently for 10 - 15 minutes or until vegetables soften. Place a colander or strainer over vegetables and carefully pour stock in; discard bones and parsley. Add chopped chicken and lemon juice, stir, and heat through. Season to taste with salt and pepper.


  • Use a food processor to chop the onion, carrot, and celery quickly, since they'll be cooked down anyway. This is especially helpful if you're doubling the recipe in preparation for easy meals to have on hand after the baby is born.
  • 1.Simmer broth with a mix of herbs to infuse with different flavors (sage, thyme, and rosemary would all work well). 2. Add pantry ingredients to make it even more filling (drained rinsed cannellini or black beans, diced tomatoes, small pasta). 3. Cook whole grains, such as brown rice, whole wheat couscous, or quinoa right in the simmering soup. 4. Toss in other fresh or frozen veggies and simmer to cook through (try chopped broccoli, green beans, zucchini, peas, corn, diced butternut squash, or diced potatoes). 5. Garnish with minced fresh herbs at the end (try dill for a classic flavor as pictured here, or cilantro for a Mexican twist) 6. Stir prepared pesto or grated sharp cheeses such as parmesan or pecorino in each bowl when serving for a jolt of flavor. 7. Smart-Mama Trick: Add some alphabet-shaped macaroni to please even the pickiest toddler palate.