Easy Asian Chicken Soup with Garlic Chips and Chili Crisp

Easy Asian chicken soup made with rotisserie chicken, fresh lime, cilantro, crispy garlic chips, and chili crisp. A cozy, flavorful weeknight soup ready in 30 minutes.

There’s something about a simple chicken soup that just fixes everything. This one is on constant rotation at my house — especially when it’s freezing outside — but honestly, I make it year-round. It’s my “lazy but still homemade” soup, and it comes together so effortlessly thanks to one little shortcut: rotisserie chicken. Yes… the famous Costco one (not sponsored, just obsessed 😄).

The broth is deeply savory and comforting like classic chicken soup, but with a Southeast Asian and Chinese twist. You get fresh lime for a little tang, lots of cilantro for that bright herby finish, crispy garlic chips for crunch, and fish sauce and a spoonful of chili crisp for extra oomph and umami (not really heat).

It tastes like you worked all day on it, but you didn’t! And that’s exactly why I love it!

Why You’ll Like This Recipe

1. Super quick and easy – Using rotisserie chicken means dinner is ready in about 30 minutes.
2. Big flavor, simple ingredients – Savory broth, lime, herbs, and chili crisp make it taste special without extra work.
3. Healthy and hearty – Loaded with protein and you can easily add veggies or noodles to make it more filling.
4. Flexible and forgiving – Toss in whatever you have in the fridge. This soup welcomes substitutions.
5. Perfect for cold weather – Warm, cozy, and exactly what you want on chilly nights (or when you’re feeling under the weather).

Ingredients and Substitutions

1. Rotisserie chicken – Shredded or chopped; any leftover roast or poached chicken works too
2. Chicken broth or stock – Homemade or store-bought; low sodium preferred so you can control seasoning
3. Cremini mushrooms – You can use any fresh mushrooms you like. If you use dried, make sure to rehydrate them by soaking in warm water first before cooking
4. Garlic – For the broth and for making crispy garlic chips
5. Shallots or onion – Adds sweetness and savory base flavor
6. Fish sauce – For umami; substitute soy sauce or coconut aminos, even though it’s not as strong as fish sauce
7. Lime juice – Freshly squeezed for brightness; lemon works in a pinch
8. Cilantro leaves – Fresh herbs really make the soup pop; green onions also great
9. Chili crisp – Adds umami and texture; optional but highly recommended
10. Neutral oil – For frying garlic chips
11. Salt and pepper – To taste
12. Optional add-ins – napa cabbage, bok choy, spinach, finely chopped kale leaves, tofu, rice noodles, glass noodles, or leftover veggies

Tips for the Best Flavor

1. Use rotisserie drippings if you have them — stir into the broth for extra richness
2. Don’t boil hard after adding lime juice or herbs — keep it gentle to preserve fresh flavors
3. Add noodles or rice if you want it more filling
4. Slice garlic evenly so the chips cook at the same rate
5. Chili crisp adds more umami than heat — start small and add more to taste

Easy Add-In Ideas

This soup is basically a clean-out-the-fridge situation. Some of my favorites:
1. Rice noodles or glass noodles
2. Napa cabbage or bok choy
3. Spinach
4. Tofu cubes
5. Bean sprouts
6. Soft-boiled egg

What to Serve This With

1. Steamed jasmine rice or noodles
2. Garlic toast or crusty bread
3. Simple cucumber salad
4. Fresh spring rolls

Storage & Reheating

1. Store – Keep in an airtight container in the fridge for up to 4 days
2. Freeze – Freeze without herbs or toppings for up to 2 months
3. Reheat – Warm gently on the stove or microwave until hot
4. Freshen up – Add fresh lime, cilantro, and chili crisp after reheating for best flavor

Frequenty Asked Questions

1. Can I use raw chicken instead of rotisserie?
   Yes. Simmer boneless thighs or breasts directly in the broth until cooked, then shred.
2. Is this soup spicy?
   Not really. Chili crisp adds flavor more than heat. You can skip it or add fresh chilies if you want it spicier.
3. Can I make this vegetarian?
   Yes. Use vegetable broth, and replace fish sauce with soy sauce or miso.
4. Can I add noodles directly to the soup?
   Yes, but they’ll absorb broth over time. I prefer cooking noodles separately and adding them to each bowl.
5. Can I make it ahead?
   Absolutely. The broth actually tastes better the next day. Just add fresh herbs and lime before serving.

This is one of those recipes I barely even measure anymore — it’s that forgiving. It’s cozy, comforting, and ridiculously easy, which is probably why I make it so often. If I have a rotisserie chicken in the fridge, this soup is almost guaranteed to happen. Simple food, big flavor, minimal effort. My favorite kind of cooking.

If you try it, don’t forget the garlic chips and chili crisp — those little extras really make the whole bowl special.