Easy Italian Rotisserie Chicken Soup Recipe

Atkins Easy Italian Rotisserie Chicken Soup
Net Carbs
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 Tbsp olive oil
  • 1 cup fresh yellow onion, chopped
  • 1 cup fresh celery
  • 1 1/2 ea fresh carrots, medium
  • 1 tsp fresh garlic
  • 8 oz fresh crimini mushrooms
  • 2 cup fresh kale, chopped
  • 1 2/3 cup canned basil garlic & oregano diced tomatoes
  • 4 cup chicken broth
  • 2 1/2 cup rotisserie chicken, diced
  • 5 Tbsp fresh parmesan cheese, shredded
  • 5 tsp fresh parsley, chopped


  1. Warm a large sauce pot or Dutch oven over medium heat. When warm add oil and swirl to coat the bottom of the pan. Add roughly chopped onion, celery and carrot and sauté until onion is becoming translucent, about 8 minutes.
  2. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and kale and continue to sauté, stirring constantly, for another 3 minutes. Stir in the canned tomatoes, chicken broth and chopped rotisserie chicken. Increase heat to bring to a boil, then reduce heat to medium low and simmer until chicken is heated through and vegetables are tender, about 10 minutes.
  3. To serve, portion about 1 ½ cups of soup into each bowl, topped with 1 tablespoon parmesan cheese and 1 teaspoon roughly chopped parsley.

Cooking Tip