{Leftover} Rotisserie Chicken Soup (2024)

Author:Tracey | The Kitchen is My Playground

• 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

1. 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.
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.
4. Taste; adjust salt and pepper as needed.

TRACEY'S NOTES

1. 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.
2. Be sure to include some of the skin in the pot! It adds an amazing richness of flavor to the finished soup.
3. 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.