If you want a warm, practical dinner without starting with raw chicken, this rotisserie chicken and rice soup turns one store-bought shortcut into a full pot of food. Long-grain rice cooks directly in the seasoned broth, while frozen vegetables keep chopping to a minimum. The result is brothy, filling, and ready in about 45 minutes.
This recipe is especially useful for chilly weeknights and for using the meat left after another rotisserie-chicken meal. For a Tex-Mex direction instead, try our slow cooker chicken tortilla soup. If you would rather make a skillet dinner with raw chicken, see one-pot lemon chicken and rice.
Why this shortcut soup works
- Cooked chicken goes in near the end, so it stays tender rather than simmering until dry.
- Rinsed long-grain rice thickens the broth lightly without turning it creamy or heavy.
- Frozen vegetables are added last, preserving their color and preventing them from becoming mushy.
- Lemon at the finish brightens the savory broth without making the soup taste lemony.
MealMadeBright is an Amazon Associate and may earn from qualifying purchases. A sturdy 5-quart Dutch oven or soup pot gives the rice room to simmer without crowding.
Rotisserie Chicken and Rice Soup with Frozen Vegetables
A cozy one-pot soup with tender rice, shredded cooked chicken, and easy vegetables.
Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 medium carrots, peeled and thinly sliced (about 1 1/2 cups)
- 2 celery ribs, thinly sliced (about 1 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed between your fingers
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 3/4 cup uncooked long-grain white rice, rinsed until the water is mostly clear
- 3 cups shredded cooked rotisserie chicken, skin and bones removed
- 1 1/2 cups frozen peas-and-carrots or mixed vegetables
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Directions
- Warm the olive oil in a 5-quart or larger pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- Stir in the garlic, thyme, rosemary, salt, and pepper. Cook for 30 seconds, just until fragrant.
- Add the broth and rinsed rice. Increase the heat and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 14 to 17 minutes, stirring twice, until the rice is tender but not falling apart.
- Stir in the shredded chicken and frozen vegetables. Simmer uncovered for 5 minutes, until the chicken is steaming hot, the vegetables are tender, and the soup reaches 165°F in the center.
- Remove from the heat. Stir in the lemon juice and parsley. Taste and adjust the salt and pepper. Ladle into bowls and serve.
Estimated nutrition per serving: 285 calories, 27 g protein, 29 g carbohydrate, 7 g fat, 3 g fiber, and 690 mg sodium. Nutrition is an estimate and varies with the chicken, broth, and serving size.
Tips for rice that stays tender
Rinse the rice to remove loose surface starch, keep the soup at a gentle simmer, and begin checking at 14 minutes. Different brands can vary by a few minutes. The rice continues absorbing broth as the soup stands; add a splash of broth or water when reheating.
For meal prep, cook the rice separately and divide it among storage containers. Add the soup base over the rice only when serving. This keeps the grains firmer for several days.
Useful variations
- Brown rice: Use 3/4 cup long-grain brown rice, add 1 extra cup broth, and simmer about 35 to 40 minutes before adding the chicken and vegetables.
- Wild-rice blend: Follow the package timing and expect to add 1 to 2 cups more broth as it cooks.
- Spinach: Replace the frozen vegetables with 3 packed cups baby spinach and stir it in with the chicken.
- Creamier broth: Stir in 1/2 cup evaporated milk after the soup comes off the heat. Do not boil after adding it.
- Gluten-free: The basic ingredients are naturally gluten-free, but check the broth and rotisserie-chicken labels for wheat-containing seasonings.
Storage, freezing, and reheating
Refrigerate the soup in shallow airtight containers within 2 hours. Keep it for 3 to 4 days. Reheat only the portion you plan to eat, adding broth if needed, and warm it to 165°F. The soup can be frozen for up to 3 months, although the rice will soften; freezing the broth-and-chicken base separately gives a better texture.
Frequently asked questions
Can I use leftover cooked rice?
Yes. Omit the uncooked rice and reduce the broth to 5 cups. Add 2 1/4 cups cooked rice with the chicken and frozen vegetables, then simmer for about 5 minutes.
How do I stop chicken and rice soup from becoming thick overnight?
The rice naturally absorbs broth. Either store the rice separately or thin each reheated bowl with a few tablespoons of broth or water.
Can I use rotisserie chicken that has been refrigerated?
Yes, provided it was chilled promptly and has been refrigerated no longer than 3 to 4 days. The finished soup should reach 165°F before serving.
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