Leftover Rotisserie Chicken Soup for a Soothing Meal

Sneak Peek: Make this Leftover Rotisserie Chicken Soup recipe with leftover cooked chicken, sliced carrots, mushrooms, celery, and onions. Serve with cornbread, dinner rolls, or crackers.

Homemade soup with rotisserie chickenPin

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Are you a fan of the rotisserie chicken at Costco? First, it’s cheap–4.99 for a plump 3-pound chicken (at last check).  It’s already cooked and well-seasoned with a combination of spices I have been unable to reproduce.

But if you’re like me, unless you have a big family, you probably end up with leftovers when you buy a rotisserie chicken. This recipe with Thanksgiving flavors is one solution to the problem.

Four Reasons Why This Recipe Is a Lifesaver

  1. If you don’t have much chicken left, compensate with more vegetables.
  2. Leave out any veggies you don’t have; no problem.
  3. Do you have leftover mashed potatoes, plain rice, or plain noodles? Warm them and spoon them into your bowl first. Cover with soup–the same as you would with gravy.
  4. This soup makes a tasty chicken pot pie filling if you add an extra tablespoon of flour to make it slightly thicker. Cool the soup in the fridge. Fill individual oven-safe bowls with the cold soup (not too full, or the filling will boil over). Arrange store-bought or homemade pie crust over the top. Place prepared pot pies on a foil-covered baking sheet. Bake them at 400˚F until the crust is brown and the soup is bubbly.

(Use ANY rotisserie chicken for this recipe.)

Happy Cooks Speak Up

“This was so good! I added 4 large cloves of garlic (minced). I also added some radish while it was simmering so I could have “potatoes” in there. Thank you for sharing!” — KARMEN

Ingredients and Substitutions

  • OIL: Use vegetable oil like avocado, corn, or canola oil. Salted or unsalted butter or margarine can substitute for the oil.
  • ONIONS: Either fresh white or yellow onions are suitable. If you prefer to avoid fresh onions, try frozen chopped onions. The only difference is the tears you won’t get when you open the package.
  • CELERY: Chop fresh celery stalks into small pieces. Save a few of the leaves. Chop them and add to the soup at the same time as the parsley for more flavor.
  • CARROTS: If you don’t have whole carrots in the produce bin, slice up baby carrots. Of course, the taste is the same, and you’ll save time.
  • CHICKEN BROTH: See the directions below for making broth with the carcass of a rotisserie chicken. It doesn’t take long, and the taste is much better. Of course, you can use bouillon concentrate or cubes + water if necessary.
  • PEPPER: I hope you have white pepper on hand. There’s something magical about the taste of white pepper in gravy. This soup is like gravy packed with meat and vegetables. If you want to serve this soup over mashed potatoes in your soup bowl, it won’t be the first time someone has tried that experiment. 😜
  • CRUSHED RED PEPPER: These potent little specks will interest your soup. Go light if you don’t like your food very spicy. Add a little more if you do.
  • THYME: Fresh thyme is the way to go if you have it, but I’m not sure it’s worth buying just for this recipe. Dried thyme is acceptable.
  • POULTRY DRESSING: Dressing, chicken broth, and gravy are all the better with this seasoning. It’s worth buying for this recipe, and I’m betting you’ll find many more uses. But in the end, it’s optional.
  • ROTISSERIE CHICKEN: I like rotisserie chicken because it’s so well-seasoned. Leftover turkey or roast chicken would be excellent instead. If you have lots of leftover chicken, don’t miss my recipe for Chicken Tortilla Soup.
  • WHIPPING CREAM: Whipping cream is the secret to creamy broth. It won’t separate when you simmer the soup. Substitute homemade creme fraiche if you have it.
  • PARSLEY: Fresh parsley adds a fresh taste and appetizing appearance to this recipe. Optional.
  • MUSHROOMS: Button mushrooms (the cheapest ones at the grocery store) are delicious in this soup. If you have another kind on hand, I would add them, too. Even canned mushrooms will work. Can you tell I love mushrooms?

📌Kitchen Secret📌
Instead of slicing the mushrooms as seen in the top picture, I now prefer to slice the stems and quarter the caps. Cut each cap into 6 or 8 wedges if the mushrooms are large.

mushrooms cut in quarters or eighths.Pin

How To Make Broth with a Rotisserie Chicken Carcass or Bones Using a Slow Cooker

Bone broth will include everything that’s left. Every bone, piece of skin and gristle, remaining bits of chicken, and gelatin left in the bottom of the chicken carrier gets utilized.

If you’re wondering, bone broth is a regular stock cooked for a prolonged period to break down the animal bones and connective tissue.  Extended cooking causes the gelatin inside the bones to leak into the broth. Notice how your stock gels when it is chilled.

broth made with Costo rotisserie chicken carcassPin

Before making chicken stock, remove all the chicken meat from the bones. Then, place the remaining bones and skin (with the mysterious spices) into a slow cooker.

Don’t worry about the fat on the skin. Most of it has already melted away in the rotisserie process.

Next, clean out the fridgeOnion pieces or limp green onions hanging around?  Check.  Are dried-out carrots with some greenery growing out the top?  Check.  Celery with leaves in the middle you won’t use in your salad?  Check. Grab a bay leaf, parsley, or cilantro, and add them, too. 

Finally, throw in a tablespoon of whole peppercorns. Barely cover the entire mess with water.

Set your slow cooker on Low for 12 to 24 hours.   When finished, pour bones and broth through a fine strainer. Refrigerate the broth for up to five days or freeze it.

How To Make a Comforting Soup with Rotisserie Chicken and Vegetables

sauteing onions and celery in oilPin
Add oil to a large pot and cook onions and celery for 2-3 minutes over medium heat until softened. Don’t allow the veggies to brown.
softening mushroomsPin
Add mushroom pieces to the onions and celery and cook until softened.
blooming the spices and adding flourPin
Add spices and cook until you can smell them. Stir in flour until veggies are coated evenly.
adding the chicken broth.Pin
Stir in chicken broth.
adding carrots to the pot.Pin
Add thinly sliced carrots to the pot. Cover and cook for 10-15 minutes until carrots are fork-tender. Add chicken now or after the carrots are cooked, depending on how soft you want the chicken.
Serving soup into bowlsPin
Garnish with fresh thyme or parsley.
Adding cream to soupPin
Finally, combine the heavy cream with the soup. Cook until heated through.


What can I do with leftover rotisserie chicken?

A single rotisserie chicken at our house is good for at least two meals and a pot of bone broth. The first meal will be sliced chicken straight off the bone. Then, use the remaining chicken meat in gluten-free condensed cream of chicken soup, chicken salad, chicken and dumplings, Easy Rotisserie Chicken Curry, or these Chicken Flautas.

Can I make bone broth with rotisserie chicken?

Yes. See directions for making it with a slow cooker earlier in this post.

Can I freeze this soup?

Yes. It will keep in the freezer for 3-4 months. Get more information about the best way to freeze soup here.

How can I thicken the soup without flour or cornstarch?

Stir in some mashed cauliflower for a chowder-like texture. The cauliflower taste is minimal. However, it’s a good idea if you are trying to eat more vegetables and reduce carbs.

What can I serve with chicken soup?

This soup begs to be dipped in. Try cornbread, biscuits, yeast rolls, or crackers. I like to add mashed potatoes to my bowl first, then pour the soup over the top.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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Chicken and Mushroom ChowderPin
Yield: 5 servings

Leftover Rotisserie Chicken Soup Recipe

Leftover rotisserie chicken finds new life in this well-seasoned creamy soup full of chicken and veggies including mushrooms and carrots. This recipe is a jumping-off point–use your favorite veggies or whatever you have on hand.

Rate this recipe

(5 stars if you loved it)

5 from 8 votes


Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes


  • 3 tablespoons (40 g) vegetable oil
  • 1 cup (160 g) chopped onions
  • 2 (80 g) medium celery sticks, finely chopped
  • 4 ounces (113 g) fresh button mushrooms, quartered
  • ¼ teaspoon white pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • teaspoon crushed red peppers
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 3 tablespoons (22 g) all-purpose flour
  • 3 cups (681 g) chicken broth or bone broth
  • 3 (216-300 g) carrots, thinly sliced
  • 1 to 1-½ cup (170-255 g) cooked chicken finely diced
  • ½ cup (114 g) whipping cream
  • 1 tablespoon chopped parsley


  • Heat 3 tablespoons (40 g) vegetable oil, 1 cup (160 g) chopped onions, and 2 (80 g) medium celery sticks, finely chopped to a large, heavy pot and cook over medium heat until tender.
  • Add 4 ounces (113 g) fresh button mushrooms, quartered, and continue to cook until soft.
  • Add ¼ teaspoon white pepper, ½ teaspoon salt , ¼ teaspoon freshly ground pepper, ⅛ teaspoon crushed red peppers, 1 teaspoon fresh thyme, and 1 teaspoon poultry seasoning. Stir until you start to smell the fragrance of the spices.
  • Add 3 tablespoons (22 g) all-purpose flour and stir to coat the vegetables evenly.
  • Add 3 cups (681 g) chicken broth or bone broth, 3 (216-300 g) carrots, thinly sliced, and 1 to 1-½ cup (170-255 g) cooked chicken, cubed or shredded.
  • Cook over medium heat for 10-15 minutes or until carrots are tender.
  • Stir in ½ cup (114 g) whipping cream.
  • Garnish with 1 tablespoon chopped parsley just before serving.


Serving: 1bowl | Calories: 285kcal | Carbohydrates: 13g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 602mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6654IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. 5 stars
    This was so good! I added 4 large cloves of garlic (minced). I also added some radish while it was simmering so I could have a “potatoes” in there. Thank you for sharing!

    1. Ooooh. Radishes instead of potatoes. I love it! What a great way to cut the carbs. Thank you for the 5-star rating and review.

  2. I love how you wrote the instructions for making chicken broth on this post. Such carefree cooking. It’s a great way to make broth and I wanted to thank you! I have made it a number of times and currently have a batch simmering–the house smells so marvelous and cozy! Hope you have a great holiday this week, Paula!

    1. I couldn’t agree more about the way making chicken broth makes your house smell. Makes any day smell like Thanksgiving. Thanks for writing, Julie.

  3. Love the idea of making broth from the chicken. I made the recipe and love it. Thanks for your creative ideas.

  4. i second that on the costco chickens. yummy! irresistable.

  5. vicsailgarden says:

    I have boiled these bones/skin/etc. in water up to 3 times! It’s amazing how much flavor you can extract.

  6. Ann Hastings says:

    Love rotisserie chickens, we get ours from Tom Thumb (where we shop)- but Costco ones are great too! I make chicken & sour cream enchilladas out of the chicken… yummy!

  7. I have bought many Costco rotisserie chickens. They are delicious and you can use the leftover chicken so many ways. Your recipe is proof! This chowder looks really satisfying and comforting. Very nice!

  8. Simply Life says:

    Oh yum, that chowder looks incredible!