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–+ servings
chicken soup
Victor Eskew

Homemade Chicken Soup

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Classic chicken soup that comes together in under 30 minutes using pre-cooked rotisserie chicken and frozen prep vegetables. This assembly meal transforms batch components into a comforting, nourishing dinner without the hours of traditional soup-making. Perfect for busy weeknights when you need something warm and satisfying on the table fast.
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Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen
  • 1.5 lb Carrots sliced, frozen
  • 1.5 lb Celery sliced
  • 4 sprigs Thyme fresh
  • 1 gallon Chicken Stock or stock made from chicken base
  • 1 batch Rotisserie Chicken 2 lb, pulled and chopped
  • 2 lb Yukon Gold Potatoes cut into 1-inch pieces
  • 1 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
Optional Thickener
  • 2 tablespoon Cornstarch
  • ½ cup Water

Equipment

Method
 

Cook
  1. Melt the butter in a large pot.
  2. Sauté the onions until translucent.
  3. Add the chicken stock and bring to a boil.
  4. Reduce to a simmer.
  5. Add the potatoes, celery, carrots, and thyme.
  6. Simmer for 20-30 minutes until the potatoes, celery, and carrots are tender.
Optional Thickening
  1. Combine cornstarch with ½ cup water and mix thoroughly until the starch is completely dissolved into a slurry.
  2. Bring the broth to a boil.
  3. Add the slurry while stirring constantly for 3 minutes to cook the cornstarch and thicken the broth.
Finish and Serve
  1. Turn off the heat and add the chicken.
  2. Stir to combine.
  3. Season with salt and pepper to taste.
  4. Serve immediately with toasted French bread or crackers, or keep warm on the stove.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This soup relies on quality batch components—store-bought rotisserie chicken and frozen mirepoix vegetables cut your active time significantly. The optional cornstarch slurry creates a more substantial, almost pot-pie-style broth if you want extra body. Soup stores well in the refrigerator for 4-5 days; reheat gently on the stovetop and add a splash of stock if it thickens too much. For variations, swap the potatoes for egg noodles added in the last 10 minutes, or use a mix of root vegetables like parsnips and turnips. The frozen vegetables mean zero prep work—just open the bags and dump them in.

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