Leftover Rotisserie Chicken Soup Recipe

Transform leftover rotisserie chicken into a creamy, well-seasoned soup packed with tender chicken, mushrooms, carrots, and your favorite veggies. Use this flexible recipe as a starting point to create a comforting meal with whatever you have on hand.

5 servings

Prep Time 15

Cook Time 15

Total Time 30

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 dried 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 vegetable oil, 1 cup chopped onions, and 2 medium celery sticks, finely chopped to a large, heavy pot and cook over medium heat until tender.

Cook Mushrooms:

Add 4 ounces 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 dried 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 all-purpose flour and stir to coat the vegetables evenly.

Add Broth and Carrots:

Add 3 cups chicken broth or bone broth 3 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 cooked chicken, cubed or shredded. Stir in ½ cup whipping cream.

Garnish and Serve:

Garnish with 1 tablespoon chopped parsley or thyme just before serving.

Notes

Freezing Instructions: This soup will keep in the freezer for 3-4 months. Cream-based soups can separate when thawed. If you plan to freeze, leave out the cream until reheating, then stir it in fresh.

Storage: Keep this soup in the fridge in an airtight container for 3–4 days. Reheat gently over low heat to avoid curdling the cream.

Nutritional Information