Leftover Rotisserie Chicken Soup: A Simple, Flavorful Comfort Food for Beginners
This Leftover Rotisserie Chicken Soup is the perfect way to transform yesterday’s meal into a warm, nourishing dish. Packed with tender shredded chicken, fresh veggies, and a flavorful broth, this beginner-friendly soup is both easy and satisfying! 🥕🧄🌿
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
- 1 leftover rotisserie chicken (bones and skin included)
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 4 to 5 carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 2 tablespoons unsalted butter
- 6 to 8 cups reduced-sodium chicken broth
- ⅓ cup chopped fresh parsley
- ½ teaspoon salt
- ⅛ to ¼ teaspoon pepper
Instructions
Step 1: Sauté the Vegetables
In a large stockpot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Stir frequently and cook for about two minutes until the onion softens and becomes translucent.
Add the sliced carrots and celery to the pot. Continue cooking for another five minutes, stirring occasionally, until the vegetables begin to soften. This step enhances the depth of flavor in the soup, as sautéing allows the natural sweetness of the vegetables to develop.
Step 2: Build the Broth
Place the leftover rotisserie chicken, including the bones and skin, into the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Add the chopped parsley, salt, and pepper.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for two hours. This slow-cooking process extracts flavor from the bones and skin, enriching the broth with deep, savory notes.
Step 3: Remove Bones and Skin
After two hours, use a slotted spoon to carefully remove the bones and skin from the pot. This step may take a few minutes, as small bones may still be present. If needed, allow the soup to cool slightly before handling. For a more thorough removal process, strain the broth through a fine-mesh sieve and then return the vegetables and chicken pieces back to the pot.
Step 4: Adjust Seasoning and Serve
Taste the soup and adjust the salt and pepper if necessary. Some prefer a bolder seasoning, so adding an extra pinch of salt or a dash of black pepper can enhance the final flavor. If the soup has reduced too much, add a bit more broth or water to reach the desired consistency.
Once the seasoning is balanced, the soup is ready to serve. Ladle it into bowls and garnish with extra fresh parsley if desired.
Notes
- Using Leftover Rotisserie Chicken Effectively: When buying a rotisserie chicken, it’s best to use part of it for a meal and save the rest for soup. Even if there’s not a lot of meat left, the bones and skin still provide excellent flavor. If more protein is desired, shredded chicken breast or thigh meat can be added separately.
- How to Tell If the Soup is Ready: The broth should take on a golden color, and the vegetables should be tender but not mushy. The chicken should have fully infused the broth with flavor.
- Removing Small Bones Efficiently: If small bones are difficult to remove with a slotted spoon, allow the soup to cool and use a fine-mesh sieve to strain the liquid. This ensures no bones remain while preserving the rich broth.
- Making the Soup in Advance: This soup tastes even better the next day as the flavors have more time to meld. If preparing ahead, store the soup in an airtight container in the refrigerator for up to four days.
- Freezing the Soup for Later: To freeze, let the soup cool completely, then transfer it to freezer-safe containers. Leave some space at the top to allow for expansion. Frozen soup can last for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over medium heat.
- Adding Grains or Pasta: If adding rice or pasta, cook it separately and add it to individual servings rather than directly to the pot. This prevents it from becoming too soft and absorbing too much broth.