Preview: This Creamy Costco Rotisserie Chicken Soup recipe is packed with leftover chicken and fresh mushrooms in a creamy white sauce thickened with mashed cauliflower. No grains or gluten
Are you a fan of the rotisserie chicken at Costco? It’s cheap–4.99 for a plump 3-pound chicken. It’s already cooked and well-seasoned with a combination of spices I have been unable to reproduce. PLUS: It’s grain-free and gluten-free.
No Costco nearby or you’re not a member? No problem. Use ANY rotisserie chicken for this recipe.
The recipe is written for an Instant Pot. But if you want to make it on top of the stove, see the notes in the recipe below for details.
Kitchen Secret for thickening soup without flour or cornstarch:
Stir in some mashed cauliflower for a more hearty and chowder-like texture. The cauliflower taste is minimal. It’s an idea you might try if you want to eat more vegetables and lower carbs.
If you don’t care for cauliflower, you can always thicken this soup by adding 3-4 tablespoons of flour or cornstarch to the whipping cream. Add it to the soup and simmer until thickened.
How to make Rotisserie Chicken and Mushroom Chowder
A single rotisserie chicken at our house is good for at least 2 meals and a pot of bone broth.
The first will be straight off the bone, sliced, white meat. Best eaten it while it’s still hot. Use the remaining chicken meat in chicken salad, soup, or a one-dish meal.
- Make the mashed cauliflower using your instant pot. If you don’t have an Instant Pot, use this mashed cauliflower recipe to make it in your microwave. Set the cauliflower aside and proceed with the rest of the recipe as pictured below.
How to make broth with a rotisserie chicken carcass or bones:
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 will be utilized.
In case you’re wondering, bone broth is a regular stock that has been cooked for a prolonged period. This causes the gelatin from inside the bones to leak out into the stock. Notice how your stock gels when it is chilled.
Before you make chicken stock, remove all the chicken meat you can from the bones. Place the remaining bones and skin (with the wonderful but mysterious spices) into a slow cooker.
Don’t worry about the fat in the skin. Most of it has already melted away in the rotisserie process.
Next, clean out the vegetable drawer. Onion pieces or limp green onions hanging around? Check. Dried out carrots–maybe even with some greenery growing out the top? Check. Celery with leaves in the middle you won’t be using 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 whole 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 up to five days or freeze.
More recipes for soup lovers:
- Chicken and Dumplings
- Condensed Cream of Mushroom Soup
- Keto Cheesy Cauliflower Chowder
- Greek Yogurt Biscuits
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.