Rotisserie Chicken Soup

This Rotisserie Chicken Soup is a hug in a bowl! It’s rich, creamy, and loaded with bacon, veggies, and mini raviolis. Bonus: it's so easy to make.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Lunch, Main Dish, Soup

Cuisine: American

Keyword: leftover chicken soup, rotisserie chicken

Servings: people

Calories: 688kcal

Author: Jennifer Debth

8 slices raw bacon roughly chopped
1 yellow onion diced
3 carrots diced
3 ribs celery diced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt more or less to taste
1/2 teaspoon pepper
2 (32 oz) cartons chicken broth
1 pint heavy cream
1 rotisserie chicken meat removed from the skin and bones, then roughly chopped
1 (24 oz) package frozen mini cheese ravioli
1 (7 oz) container pesto I used Rana Basil Pesto Sauce (found in the produce aisle)
1/4 cup grated parmesan plus more for serving

Heat a large stockpot over medium heat, add bacon and cook until crispy, then reserve grease, but remove bacon and set aside.
To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, basil, oregano, salt and pepper.
Saute for 10 minutes, or until the carrots have softened, stirring regularly.
Deglaze the pan with broth, scraping up any any brown bits from the bottom of the pan, then stir in the cream and chicken.
Bring to a simmer, stir in the frozen ravioli, then simmer according to pasta directions (mine said 6-8 mins).
Remove from heat, stir in cooked and crumbled bacon, pesto, and cheese, then taste and re-season, if necessary!
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