Cozy Leftover Rotisserie Chicken Soup Recipe
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.
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Are you a fan of Costco’s rotisserie chicken? 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 Thanksgiving-inspired chicken soup recipe is one solution to the problem.
Why This Recipe is a Lifesaver
- Stretch leftovers by loading this soup with veggies.
- Skip a trip to the store—use what you have on hand.
- Double duty! Thicken it for a savory pot pie. Arrange store-bought or homemade pie crust over the top and bake.
- Noodles, mashed potatoes, or mashed cauliflower work as a base if you like.
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
- Swap butter or margarine for oil
- ONIONS:
- Fresh white or yellow onions, or use frozen chopped onions for tear-free prep
- CELERY:
- Chop fresh stalks, including a few leaves for extra flavor.
- CARROTS:
- Chop fresh stalks, including a few leaves for extra flavor.
- CHICKEN BROTH:
- Homemade with rotisserie carcass is best.
- Bouillon + water works in a pinch.
- PEPPER:
- White pepper adds a magical flavor, especially if serving soup over mashed potatoes.
- CRUSHED RED PEPPER:
- Adjust to taste for spice—use sparingly or more for heat.
- THYME:
- Fresh is best, but dried works fine.
- POULTRY SEASONING:
- Optional but adds great flavor to broth and dressing if you need ideas for later use.
- FLOUR:
- Use all-purpose flour or cornstarch
- Substitute mashed cauliflower–more veggies, fewer carbs
- Add an extra tablespoon of flour if using for chicken pot pie.
- ROTISSERIE CHICKEN:
- Well-seasoned, but plain turkey or roast chicken works, too.
- If you still have more leftover chicken, try it in my Chicken Tortilla Soup.
- WHIPPING CREAM:
- Adds creaminess without separating.
- Substitute homemade creme fraiche.
- Swap cream for evaporated milk (the taste will not be as rich) and be careful not to boil the soup which could cause it to separate.
- PARSLEY:
- Fresh parsley for flavor and appearance (optional).
- MUSHROOMS:
- Button mushrooms or any kind you have, even canned.
Pro Tip: 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.
Step-by-Step Soup Instructions
Heat oil in a large pot over medium heat. Cook onions and celery for 2-3 minutes until softened.
Add mushrooms and sauté until tender.
Stir in seasonings and cook until fragrant. Add flour to coat veggies evenly.
Gradually stir in chicken broth until smooth.
Toss in sliced carrots. Cover and simmer for 10-15 minutes until fork-tender.
Stir in chicken (softer if added earlier) and finish with heavy cream. Heat through.
More Ideas for Leftover Rotisserie Chicken
A single rotisserie chicken can stretch across multiple meals:
- First Meal: Sliced chicken straight from the bone.
- Next Meals: Use leftovers in Gluten-free Condensed Cream of Chicken Soup, chicken salad, chicken and dumplings, Easy Rotisserie Chicken Curry, or these Chicken Flautas.
- Bone Broth Bonus: Save the carcass for a rich stock.
Parting Thoughts: This soup is begging to be paired with something warm and crumbly. Try cornbread, biscuits, yeast rolls, or crackers for dipping. A dollop of mashed potatoes or cauliflower in the bottom of my bowl before ladling the soup on top.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Leftover Rotisserie Chicken Soup Recipe
Video
Ingredients
- 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
- ⅛ 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
Instructions
Saute Vegetables:
- 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.
Cook Mushrooms:
- Add 4 ounces (113 g) fresh button mushrooms, quartered, and continue to cook until soft.
Bloom Spices:
- 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 Broth and Carrots:
- Add 3 cups (681 g) chicken broth or bone broth 3 (216-300 g) carrots, thinly sliced.
- Cook over medium heat for 10-15 minutes or until carrots are tender.
Add Chicken and Cream:
- Add 1 to 1-½ cup (170-255 g) cooked chicken, cubed or shredded. Stir in ½ cup (114 g) whipping cream.
Garnish and Serve:
- Garnish with 1 tablespoon chopped parsley or thyme just before serving.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.