To begin, carefully pull the meat off the rotisserie chicken. Divide it into two groups. Use the best pieces to add back to the soup later and set aside the less appealing bits, along with the bones and skin, to make your broth. This method adds richness to your soup while making the most of the chicken.

Heat olive oil in a large pot over medium-high heat. Toss in the chicken bones, skin, and less appealing pieces. Cook these for a few minutes to release their flavors and create a base.

Next, pour 5 cups of water into the pot with ½ teaspoon of salt. Add the halved carrot, celery, and garlic. Bring the mixture to a boil, then reduce the heat to low. Allow the broth to gently simmer for 15 minutes as the flavors meld together. Once done, strain the broth to remove the solids and set it aside.

Melt the butter in a small sauté pan over medium-high heat. Add the sliced carrot pieces with ¼ teaspoon of salt. Stir regularly and cook until they are just tender, about 3-4 minutes. Separately, blanch the green beans in salted boiling water for 5 minutes. After boiling, immediately transfer them to an ice bath to maintain their vibrant color and crispness.

Reheat the strained broth over medium heat. Add your shredded chicken pieces, sautéed carrots (with their juices), and blanched green beans. Stir in the reserved juices from the rotisserie chicken container for added depth of flavor. Season with black pepper and any remaining salt if needed. To finish, garnish with fresh parsley.

Serve warm and enjoy the bold, comforting flavors in each bowl.