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+ servings

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: 10 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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Serving: 1serving | Calories: 688kcal | Carbohydrates: 36g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1906mg | Potassium: 348mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4254IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 8mg