Nothing says comfort quite like a pot of homemade chicken soup simmering on the stove. This Classic Chicken Soupuses shredded rotisserie chicken, plenty of vegetables and a flavorful broth finished with fresh lemon juice. It is an easy weeknight dinner, a satisfying lunch or exactly what everyone wants when someone in the house is feeling under the weather.

We keep the basic recipe simple, but it is easy to customize with pasta, rice, dumplings or additional vegetables. Make a large pot for dinner and save the leftovers for lunch—tomorrow’s meal is officially handled.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

3–4 cups shredded rotisserie chicken, skin and bones removed
1 tablespoon olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
6 carrots, peeled and roughly chopped
6 celery stalks, roughly chopped
1 (12-ounce) bag frozen green beans
6 cups chicken broth, plus more as needed
1 bay leaf
½ teaspoon Herbes de Provence
Salt, to taste
black pepper, to taste
Juice from ½ lemon
Chopped fresh parsley, for serving

Ingredient Notes

🍗 Rotisserie chicken: A store-bought rotisserie chicken keeps this recipe easy. Leftover cooked chicken or turkey will also work.

🌿 Herbes de Provence: This herb blend provides plenty of flavor without requiring several separate jars. If you do not have it, use a combination of dried thyme, rosemary, oregano and marjoram.

🍋 Fresh lemon: Add the lemon juice at the end of cooking. It brightens the broth and balances the rich chicken flavor without making the soup taste strongly of lemon.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

❤️ More Soup Recipes You’ll Love

If you’re looking for more comforting bowls of goodness, be sure to try:

Step-by-Step Directions

Step 1: Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add the minced garlic and cook for approximately 30 seconds, stirring constantly.

Stirring onion and garlic and bay leaf in stockpot.

carrots, celery, onions, garlic, bay leaf in stockpot cooking.

carrots, celery, onions, garlic and chicken broth in stockpot.

Step 3: Pour in the chicken broth. Add the frozen green beans, bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for approximately 15–20 minutes, or until the vegetables are tender. Add more broth if needed.

Step 4: Stir in the shredded chicken and simmer uncovered for another 5 minutes, or until the chicken is heated through.

Step 5: Remove and discard the bay leaf. Stir in the lemon juice, then taste and season with salt and black pepper as needed. Garnish with fresh parsley and serve.

🍋 Simply Made Tips

Use leftover chicken. Rotisserie chicken is convenient, but any cooked shredded chicken will work.
Add noodles. Stir in cooked egg noodles or pasta shortly before serving.
Make it heartier. Add cooked white, brown or wild rice.
Add more vegetables. Spinach, kale, peas, corn or zucchini are all good additions.
Use leftover turkey. This recipe is an easy way to use leftover holiday turkey.
Finish with Parmesan. Sprinkle freshly grated Parmesan over each bowl before serving.

Storage

Let the soup cool completely, then refrigerate it in an airtight container for up to 4 days.

Freezing

Freeze the cooled soup in freezer-safe containers for up to 3 months. If you plan to add pasta or rice, freeze the soup without them and add them after reheating for the best texture.

Reheating

Warm the soup in a saucepan over medium heat until heated through. Individual portions can also be reheated in the microwave. Add a splash of chicken broth if the soup has thickened during storage.

❤️ Before You Go…

Sometimes the simplest dinners are the ones everyone actually eats. Browse our easy chicken dinner recipes or find another family favorite in our collection of soups and stews.

Classic Chicken Soup

This simple chicken soup consists of broth, a store bought rotisserie chicken and vegetables. Some herbs and a squeeze of lemon finish off this comfort food. For a more hearty soup, add frozen green beans, pasta, noodles, dumplings or rice.

Tara

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Equipment

stockpot
sharp knife
cutting board

Ingredients

3-4 cups shredded rotisserie chicken, skin and bones removed
1 Tbsp olive oil
1 large onion chopped
2 cloves garlic minced
6 carrots chopped
6 celery ribs chopped
12 oz bag of frozen green beans
6 cups chicken broth or more if needed *low sodium chicken broth can be substituted
1 bay leaf
salt and pepper to taste
1/2 tsp *Herb de Provence or a mixture of rosemary, thyme, oregano and marjoram
1/2 a lemon juiced
handful of parsley

Instructions

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
Pour in the chicken broth. Add the frozen green beans, bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for approximately 15–20 minutes, or until the vegetables are tender. Add more broth if needed.
Stir in the shredded chicken and simmer uncovered for another 5 minutes, or until the chicken is heated through.
Remove and discard the bay leaf. Stir in the lemon juice, then taste and season with salt and black pepper as needed. Garnish with fresh parsley and serve.