Rotisserie chicken makes a pot of hearty soup doable on even the busiest weeknights.

Ann Pittman
December 16, 2015

A bird in the hand is worth... easy, warming soups for dinner! Here are five of our fastest favorites:

Photo: Caitlin Bensel

Creamy Chicken and Wild Rice Soup

Go ahead and flag this recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice. If you’re in a real time crunch, look in your supermarket’s produce section for prechopped mirepoix; that’s the combo of onion, carrot, and celery that creates the flavor foundation here.

Photo: Jennifer Causey

Onion, Kale, Chickpea, and Chicken Soup

Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.

Photo: Iain Bagwell

Fast Chicken Chili with Butternut Squash

Rotisserie chicken helps make this satisfying chili super speedy without sacrificing rich, deep, and complex flavor. Hearty vegetables like butternut squash and bell pepper stud the chili to make it a well-balanced meal. 

Photo: Randy Mayor

Homemade Chicken Noodle Soup

Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again. Fresh herbs and vegetables make this recipe extra flavorful. 

Photo: Victor Protasio

Chicken Chowder

A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 1 1/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken). You can replace the recipe's raw chicken with rotisserie chicken; you’ll want to use about 2 cups shredded or chopped.