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Slow Cooker (or not) Chicken Soup
with rotisserie chicken and green salad

Active: 25 min Total: 6 hr 25 min
This classic recipe from our archives is simple and comforting.
Smarts: Shred rotisserie chicken for tomorrow night at the same time as preparing tonight's meal.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.


Slow Cooker (or not) Rotisserie Chicken Soup:
  • Rotisserie chicken - 1/2 , shredded
  • Garlic - 2 cloves , minced
  • Onions, medium - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 12 oz , sliced
  • Tomatoes, diced (14 oz / 397 g can) - 1 can , drained
  • Italian seasoning - 1/2 tsp
  • Bay leaves - 2
  • Thyme, fresh - 2 sprigs
  • Stock, chicken - 5 cups
  • Salsa, store-bought - 1/2 cup
Green Salad with Walnuts:
  • Mustard, Dijon - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Walnut halves - 1 cup
  • Mixed greens - 6 oz


  1. Rotisserie chicken - (If making Wednesday night's meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together mustard and vinegar. Add olive oil, while whisking. (Can be done up to 5 days ahead)
  4. Walnuts - If you'd like walnuts for the salad toasted, toast in a dry skillet over medium heat until fragrant, 5 to 6 minutes. (Can be done up to 5 days ahead)
  5. Tomatoes - Drain.
  6. If cooking soup in the slow cooker: Combine rotisserie chicken (reserve half if doubled), garlic, onions, celery, carrots, Italian seasoning, bay leaves, thyme sprigs, diced tomatoes, and stock in a slow cooker. Cook on low for ~6 hours.

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  1. If making soup on the stovetop: Heat up a Dutch oven over medium-high heat. Add some cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes. Add in Italian seasoning, bay leaves, thyme sprigs, diced tomatoes, stock, and chicken (reserve half if doubled). Bring to a boil, and then simmer for ~15 minutes.
  2. When soup is finished cooking, remove bay leaves and thyme sprigs.
  3. Toss greens and walnuts together. Add vinaigrette until salad is dressed to your liking.
  4. Stir salsa into soup. Season with some salt and pepper. Enjoy!



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