{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.
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.
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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.
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Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links at Amazon.com
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