I made a low-carb rotisserie chicken soup that became our go-to weeknight family favorite while keeping carbs and fuss to a minimum.

Jump to Recipe

I’m obsessed with this rotisserie chicken soup because it tastes like serious comfort without any fuss. The shredded rotisserie chicken gives it that glossy, savory depth I want when I’m tired and hungry.

I adore the way diced zucchini holds its texture yet soaks up the broth, adding a bright snap that stops it from feeling heavy. But it’s not trying to impress anyone; it’s honest and immediate.

Warm broth, tender chicken, a hit of herbs. Pure eating pleasure.

Worth a bowl every single week. I crave it before dinner even exists.

I spoon, savor, repeat, and never apologize ever.

Ingredients

Print Recipe (No Advertisments)

Rotisserie chicken: juicy protein, super easy and comforting.
Chicken bones: Basically adds extra rich, cozy depth to broth.
Chicken broth: The soup’s backbone, light but full of savory warmth.
Bone broth: Plus makes it richer and gut-friendly.
Olive oil or ghee: Adds silkiness and a little nice fat.
Yellow onion: Sweet base note that makes everything taste homey.
Garlic: Pungent kick that keeps it from tasting boring.
Celery: Fresh, crunchy counterpoint to the soft chicken.
Carrot: Optional sweetness that feels like a hug.
Zucchini: Soft, mild bulk that soaks up the broth.
Cauliflower: Low-carb texture, kind of like tender little clouds.
Mushrooms: Earthy chew, optional but really satisfying.
Spinach or kale: Greens that brighten and add vitamins.
Thyme: Herbty, fragrant note that feels simply right.
Bay leaf: Basically a background herbal warmth, subtle and cozy.
Parsley: Fresh finish, brightens each spoonful pleasantly.
Lemon juice: Acid lift that wakes up the whole bowl.
Apple cider vinegar: Optional tang that rounds flavors gently.
Sea salt: Brings everything into focus, taste as you go.
Black pepper: Warm spice, small kick of complexity.
Red pepper flakes: Optional heat for when you want a bite.

Ingredient Quantities

1 rotisserie chicken, meat shredded and bones reserved if you want extra flavor, about 3 cups shredded

6 cups low sodium chicken broth (or a mix of 4 cups broth and 2 cups bone broth for more richness)

1 tablespoon olive oil or ghee

1 medium yellow onion, diced

3 garlic cloves, minced

2 celery stalks, diced

1 small carrot, thinly sliced, optional if you want a touch of sweetness

1 medium zucchini, diced

2 cups cauliflower florets, chopped into bite sized pieces

1 cup mushrooms, sliced, optional

2 cups packed baby spinach or chopped kale

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1 bay leaf

1/4 cup fresh parsley, chopped

1 tablespoon fresh lemon juice

1 teaspoon apple cider vinegar, optional

1 to 1 1/2 teaspoons sea salt, to taste

1/2 teaspoon freshly ground black pepper

Pinch of red pepper flakes, optional for heat

How to Make this

Print Recipe (No Advertisments)

1. In a large pot heat the olive oil or ghee over medium heat until shimmer. Add the diced onion, celery and sliced carrot if using, and cook about 5 minutes until they start to soften and the onion gets translucent.

2. Stir in the minced garlic, fresh thyme (or dried), and a pinch of red pepper flakes if you want heat. Cook 30 seconds to a minute until fragrant, dont let the garlic brown.

3. If you’re using rotisserie chicken bones for extra flavor, add them to the pot now along with 6 cups low sodium chicken broth (or 4 cups broth plus 2 cups bone broth). Bring to a gentle simmer.

4. Add the cauliflower florets, sliced mushrooms if using, and diced zucchini. Drop in the bay leaf. Simmer uncovered for about 10 to 12 minutes until the cauliflower is just tender.

5. While the vegetables simmer, shred the rotisserie chicken meat into bite sized pieces if you haven’t already.

6. Remove and discard the bay leaf and any large bones. Add the shredded chicken and packed baby spinach or chopped kale to the pot, stirring until the greens wilt, about 2 to 3 minutes.

7. Season with sea salt, black pepper, the tablespoon of lemon juice, and the optional teaspoon of apple cider vinegar. Taste and adjust seasoning, adding up to 1 1/2 teaspoons salt if needed.

8. Stir in the chopped fresh parsley, then lower the heat and let the soup rest a couple minutes so flavors meld. If you want a heartier texture, mash a few cauliflower bits against the pot to thicken slightly.

9. Serve hot with an extra squeeze of lemon or a sprinkle of parsley. Leftovers keep well in the fridge for 3 to 4 days and reheats nicely.

Equipment Needed

1. Large pot (6 to 8 quart)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Tongs or two forks for shredding chicken
7. Colander or strainer
8. Ladle for serving

FAQ

Q: Can I use store bought rotisserie chicken or do I need to whole chicken?

A: Definitely use a store bought rotisserie. It saves time and adds great flavor. Just pull the meat off and toss the bones in the pot if you want extra rich broth, or skip the bones if you're short on time.

Q: Is this soup really low carb and paleo?

A: Yes. The recipe swaps noodles and potatoes for zucchini and cauliflower, so carbs stay low. Use ghee or olive oil and skip the carrot if you want to be stricter paleo. Bone broth helps keep it nutrient dense.

Q: Can I make this in a slow cooker or instant pot?

A: Yup. For slow cooker, brown the onion and garlic first, then add everything and cook on low 4 to 6 hours. For Instant Pot, sauté onion and garlic on Sauté, add ingredients and cook on Manual for 10 minutes then quick release. Add spinach at the end so it does not overcook.

Q: How do I store and reheat leftovers?

A: Cool soup to room temp, store in airtight containers in the fridge up to 4 days or freeze up to 3 months. Reheat on the stove over medium until warmed through. If frozen, thaw overnight in the fridge before reheating for best texture.

Q: Can I swap or omit any vegetables?

A: Totally. Mushrooms, zucchini, and carrot are flexible. Swap in bell pepper, green beans, or more cauliflower. Just keep cook times in mind so nothing gets mushy.

Q: How do I boost flavor if the soup tastes flat?

A: Add a splash of lemon juice or the optional teaspoon apple cider vinegar, more salt to taste, or a hit of hot sauce if you like heat. Fresh parsley and a pinch of red pepper flakes at the end brighten things up real quick.

Rotisserie Chicken Soup (Low Carb + Paleo!) Recipe Substitutions and Variations

Rotisserie chicken: swap with shredded cooked turkey, canned salmon (drain well) or pulled pork if you want richer flavor. Any cooked leftover meat works, just add later so it doesn’t dry out.
Chicken broth (6 cups): use low sodium vegetable broth for a vegetarian twist, or mix 4 cups water with 2 chicken bouillon cubes if youre out of broth. Bone broth can be straight swapped for extra richness.
Zucchini: yellow summer squash or diced turnip both work well. Squash keeps the texture similar, turnip gives a firmer, slightly peppery bite.
Cauliflower florets: replace with small broccoli florets, or use riced cauliflower for a thicker, almost stew like texture. Broccoli cooks a bit faster so add later.

Pro Tips

1) Roast the bones first for deeper flavor. Toss the carcass and any big bones on a sheet, roast at 425F for 20-30 minutes until browned, then simmer them in the broth for 30 minutes. It makes the soup taste way richer, and not just salty.

2) Sweat the veggies, dont brown them. Cook the onion, celery and carrot low and slow until soft and slightly translucent, that brings out sweetness without burning the garlic later. If you rush and brown them the flavor goes sharper.

3) Use acid at the end, not the start. Add the lemon juice and a splash of apple cider vinegar at the very end and taste, it brightens everything up and makes the broth taste fresher. You can always add more, but you cant take it out.

4) For a thicker, silkier body, mash a few cauliflower pieces against the pot or blitz a cup in the blender and stir back in. It gives body without adding carbs or changing the flavor much. If you want chunkier soup, skip the blending.

5) Store and reheat smart. Cool quickly and refrigerate in a shallow container for 3 to 4 days, or freeze in single portions. When reheating, simmer gently, add a splash of broth or water if it got absorbed, and freshen with a little more lemon and parsley so it tastes like just-made.

Rotisserie Chicken Soup (Low Carb + Paleo!) Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a low-carb rotisserie chicken soup that became our go-to weeknight family favorite while keeping carbs and fuss to a minimum.

Servings

servings

Calories

217

kcal

Equipment: 1. Large pot (6 to 8 quart)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Tongs or two forks for shredding chicken
7. Colander or strainer
8. Ladle for serving

Ingredients

1 rotisserie chicken, meat shredded and bones reserved if you want extra flavor, about 3 cups shredded
6 cups low sodium chicken broth (or a mix of 4 cups broth and 2 cups bone broth for more richness)
1 tablespoon olive oil or ghee
1 medium yellow onion, diced
3 garlic cloves, minced
2 celery stalks, diced
1 small carrot, thinly sliced, optional if you want a touch of sweetness
1 medium zucchini, diced
2 cups cauliflower florets, chopped into bite sized pieces
1 cup mushrooms, sliced, optional
2 cups packed baby spinach or chopped kale
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 bay leaf
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar, optional
1 to 1 1/2 teaspoons sea salt, to taste
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional for heat

Directions

In a large pot heat the olive oil or ghee over medium heat until shimmer. Add the diced onion, celery and sliced carrot if using, and cook about 5 minutes until they start to soften and the onion gets translucent.
Stir in the minced garlic, fresh thyme (or dried), and a pinch of red pepper flakes if you want heat. Cook 30 seconds to a minute until fragrant, dont let the garlic brown.
If you're using rotisserie chicken bones for extra flavor, add them to the pot now along with 6 cups low sodium chicken broth (or 4 cups broth plus 2 cups bone broth). Bring to a gentle simmer.
Add the cauliflower florets, sliced mushrooms if using, and diced zucchini. Drop in the bay leaf. Simmer uncovered for about 10 to 12 minutes until the cauliflower is just tender.
While the vegetables simmer, shred the rotisserie chicken meat into bite sized pieces if you haven't already.
Remove and discard the bay leaf and any large bones. Add the shredded chicken and packed baby spinach or chopped kale to the pot, stirring until the greens wilt, about 2 to 3 minutes.
Season with sea salt, black pepper, the tablespoon of lemon juice, and the optional teaspoon of apple cider vinegar. Taste and adjust seasoning, adding up to 1 1/2 teaspoons salt if needed.
Stir in the chopped fresh parsley, then lower the heat and let the soup rest a couple minutes so flavors meld. If you want a heartier texture, mash a few cauliflower bits against the pot to thicken slightly.
Serve hot with an extra squeeze of lemon or a sprinkle of parsley. Leftovers keep well in the fridge for 3 to 4 days and reheats nicely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.