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.
CLICK HERE TO PIN THIS FOR LATER
CLICK HERE TO PIN THIS FOR LATER
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.
But there's another reason I love rotisserie chickens. I also love them because rotisserie chickens make amazingly wonderful chicken soup.
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.
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.
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.
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.
Check out these other super delicious soup recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 8-10 Servings
{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.
prep time: 20 Mcook time: 2 hourtotal time: 2 H & 20 M
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
instructions:
How to cook {Leftover} Rotisserie Chicken Soup
- In a large stock 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.
- Add rotisserie chicken, chicken broth, parsley, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
- Using a slotted spoon, remove bones and skin from pot.
- Taste; adjust salt and pepper as needed.
TRACEY'S 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.
Slow Cooker Ham & Kidney Bean Soup
CLICK HERE TO PIN THIS FOR LATER
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links at Amazon.com
at no additional
cost to you.
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links at Amazon.com
This comment has been removed by a blog administrator.
ReplyDeleteYummy 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.
ReplyDeleteWhat 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!
ReplyDeleteMiz Helen
Nice recipe
ReplyDeletewhen I reduce the heat and simmer for two hours is it back to medium or low or all the way off?
ReplyDeleteBack down to medium or to low ... whichever on your stove puts the soup at a nice, gentle simmer.
DeleteStarting 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?!
ReplyDeleteLove 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!
DeleteJust 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!
ReplyDeleteThat’s what I do as well 👌🏼
DeleteI used a whole Rotisserie Chicken... picked the chicken clean, added 8 cups of chicken broth and the skin... no bones. Mine turned out great! I love this soup!! It's the best chicken soup I've ever had. :)
ReplyDeleteThanks Tracey!
The taste of soups is amazing!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteDuring reading your article my mouth really waterred
ReplyDeleteThanks for sharing at the What's for Dinner party. Hope your week is starting great!
ReplyDeleteI made this recipe last night and put in the fridge. Heated it up the next day and added cooked lentils to mine and others added cooked spaghetti noodles, that's all I had on hand. This recipe is off the charts on flavor. I used two Costco chicken carcasses, some of the skin, and the leftover juices in the bag from the chicken. This is a very versatile recipe, thank you!!!!
ReplyDelete