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.
Ingredients and Substitutions
Step-by-Step Instructions for Making Rotisserie Chicken Soup
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
• Thicken leftovers for a savory pot pie—arrange pie crust on top and bake.
• Swap whipping cream with crème fraîche or evaporated milk (don’t boil to prevent curdling).
• Instead of slicing mushrooms, cut stems into slices and quarter the caps. For large caps, cut into 6–8 wedges.
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
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.
FAQ
Yes, but cream-based soups can separate when thawed. If you plan to freeze, leave out the cream until reheating, then stir it in fresh.
Store in an airtight container for 3–4 days. Reheat gently over low heat to avoid curdling the cream.
Absolutely. Swap in evaporated milk, half-and-half, or even milk thickened with a little cornstarch. The soup won’t be as rich but still comforting.
Final 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 mashed cauliflower in the bottom of your bowl before ladling the soup on top.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Isn’t leftover chicken great? My family liked the soup and ate chicken a different way. No wasted chicken.
I agree! Glad your family approved.
how many servings are there?
There are 5 servings. You can see it inside the recipe card written at the bottom of the picture. Hope that helps.
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!
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.
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!
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.
Love the idea of making broth from the chicken. I made the recipe and love it. Thanks for your creative ideas.
i second that on the costco chickens. yummy! irresistable.
I have boiled these bones/skin/etc. in water up to 3 times! It’s amazing how much flavor you can extract.
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!
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!
Oh yum, that chowder looks incredible!