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{Leftover} Rotisserie Chicken Soup

The next time you enjoy a rotisserie chicken, take those leftovers and turn them into a pot of amazingly delicious, soul-warming, feel-better-all-over {leftover} Rotisserie Chicken Soup.  It's truly a bowl full of comfort at it's best.
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{Leftover} Rotisserie Chicken Soup ~ Turn those rotisserie chicken leftovers into an amazingly flavorful, soul-warming pot of soup.  It's comfort food at it's best!   www.thekitchenismyplayground.com


When I'm on the go and short on time for getting dinner together, a store-bought rotisserie chicken is one of my go-to meals.  I mean seriously, what did we do before rotisserie chickens were so readily available in what-seems-to-be-every-single-store?  They're juicy, flavorful, fully-cooked {probably cooked better than I could do at home}, and ... the best part ... fast.

Whip up a quick vegetable to go alongside, and a meal is on the table in no time.

But there's another reason I love rotisserie chickens.  I also love them because rotisserie chickens make amazingly wonderful chicken soup.

Amazingly wonderful chicken soup that can be made with the rotisserie chicken leftovers  after we've enjoyed our get-it-on-the-table-quick dinner meal, that is.

{Leftover} Rotisserie Chicken Soup ~ Turn those rotisserie chicken leftovers into an amazingly flavorful, soul-warming pot of soup.  It's comfort food at it's best!   www.thekitchenismyplayground.com

Last week, I wasn't feeling so hot ... a victim of the general 'winter crud,' I do believe.  It was very wisely suggested that I needed some homemade chicken soup to make me feel better.

And can you guess what we just happened to have had for dinner the night before?  A rotisserie chicken!

A big ol' pot of {leftover} Rotisserie Chicken Soup was just meant to be. 

I love this soup for several reasons.  First, it takes advantage of the convenience of store-prepared rotisserie chicken ... which makes it very easy to cook up a pot full.  Second, it puts the chicken leftovers to great use.  After the chicken is simmered for a couple of hours, all that delicious chicken just falls right off the bones into the soup.

And third ... and to me, the most important reason, ... the roasted yumminess of the rotisserie chicken meat and skin gives amazingly rich and delicious flavor to the soup.  It's a depth of flavor that just isn't achieved with non-roasted chicken.

So the next time you enjoy a rotisserie chicken, take those leftovers and turn them into a pot of amazingly delicious, soul-warming, feel-better-all-over {leftover} Rotisserie Chicken Soup.  It's truly a flavorful bowl full of comfort at it's best.

{Leftover} Rotisserie Chicken Soup ~ Turn those rotisserie chicken leftovers into an amazingly flavorful, soul-warming pot of soup.  It's comfort food at it's best!   www.thekitchenismyplayground.com

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{Leftover} Rotisserie Chicken Soup
(Printable recipe)
Ingredients
  • 1 {leftover} rotisserie chicken, bones & skin included*
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 4 or 5 carrots, peeled & sliced in rounds
  • 3 stalks celery, sliced
  • 2 T. unsalted butter
  • 6 to 8 c. reduced-sodium chicken broth
  • 1/3 c. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 to 1/4 tsp. pepper
Directions
  1. In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes until softened. Add carrot and celery; cook, stirring frequently, for 5 minutes until softened.
  2. Add rotisserie chicken, chicken broth, parsley, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
  3. Using a slotted spoon, remove bones and skin from pot.** Taste; adjust salt and pepper as needed.
Notes:
*  When I buy a rotisserie chicken, we usually have part of it for dinner that night ... typically enjoying one of the breasts and both thighs or a thigh and a drumstick.  I then use the remainder of the chicken to make {Leftover} Rotisserie Chicken Soup.  You can also use a chicken with a little less meat leftover, or an entire rotisserie chicken if you'd like.

* Be sure to include some of the skin in the pot!  It adds an amazing richness of flavor to the finished soup.

**  It can be a bit of a challenge to remove the small bones from the pot using a slotted spoon.  To remove all small bones, allow soup to cool until cool enough to handle.  Remove as many of the vegetables and chicken pieces as possible to a separate pot and pour broth through a strainer into the new pot.  Remove bones from the strainer, adding any chicken pieces or vegetables from the strainer back into the soup.


Enjoy!




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Please enjoy these other tasty soups from The Kitchen is My Playground ...

Homemade Tomato-Mushroom Soup

Chicken Corn Chowder   www.thekitchenismyplayground.com

Brussels Sprouts Soup   www.thekitchenismyplayground.com


Slow Cooker Ham & Kidney Bean Soup   www.thekitchenismyplayground.com

9 comments

  1. This is putting me in a soupy mood!

    summerdaisy.net

    ReplyDelete
  2. Yummy and perfect on a chilly day like today. I'm roasting a chicken tonight so you know what will be happening with the leftovers! Thanks for the recipe. Pinning to share and refer back to.

    ReplyDelete
  3. What a great soup, I love Chicken Soup. Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen

    ReplyDelete
  4. when I reduce the heat and simmer for two hours is it back to medium or low or all the way off?

    ReplyDelete
    Replies
    1. Back down to medium or to low ... whichever on your stove puts the soup at a nice, gentle simmer.

      Delete
  5. Starting with step 2, I made this in my Instant Pot on the default soup setting. It was a weeknight meal so I couldn't do a 2-hour simmer. Came out soooo delicious, although it was a pain in the butt extracting the bones and skin. But they really did add a lot of flavor. Next time I'm tempted to put the carcass/bones/skin in a cheesecloth pouch...wonder how that would work?!

    ReplyDelete
    Replies
    1. Love that the recipe worked so well in an Instant Pot ... I'll need to give that a try. Yes, it can indeed be a pain to get all the bones out ... Agree with you on that. I think tying the chicken up in cheesecloth pouch would work, then you'd just have the opposite task to do ... extracting the chicken meat to put back in the soup. Which may not be quite as much of a pain. If you try it, let me know how it goes!

      Delete
  6. Just a suggestion. I pick all the meat off the bones from the cold chicken, then just boil bone and skin in the water to create the broth. I then strain the broth and proceed with the chicken soup adding the chicken back in at the end. The chicken also doesn't break up as much this way. Much easier! I love rotisserie chicken soup!

    ReplyDelete

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