This Rotisserie Chicken Soup is perfect for those of you who want to make a quick chicken soup without a lot of work or are looking for more ways to use up rotisserie chicken!
A couple of weeks ago, my local Whole Foods Market (I think it was all Seattle area stores) had a one day sale on high-quality rotisserie chickens for only $5 each! You know I went and got ten – yes ten – all plain (unseasoned).
I brought them home and enlisted my family to help remove the skin and meat from the bones. We fried up the skin for Fergie (our dog) and made a nice big batch of homemade, healthy dog treats that she absolutely loved.
Next, we portioned out the meat into 1.25 lb portions for future meals, some got shredded and frozen and some got cubed and frozen.
All of the bones went into my huge stock pot and became bone broth. Awesome right?
A couple of days ago my Dad wasn’t feeling too well and really wanted soup but didn’t have a lot of time. I created this Rotisserie Chicken Soup with some of that frozen chicken and broth as a solution. It went over really well and is definitely something we will be making again and again when short on time!
- The amount of salt and pepper you use may need to be different depending on the seasoning level of your homemade or store bought broth so always add slowly. You can always add more but you can’t take it out if you over season!
- I don’t recommend freezing this soup as I am not a fan of the texture of cooked and then frozen potatoes. If that doesn’t bother you, then by all means, freeze away!
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Rotisserie Chicken Soup with Potatoes and Vegetables
- 2 tablespoons butter or olive oil
- 4 medium cloves garlic crushed
- 1 large yellow onion finely chopped
- 4 small organic russet potatoes peeled and cut into 1/4" cubes
- 4 medium carrots peeled and cut into 1/8" cubes
- 8 cups chicken stock
- 3 cups rotisserie chicken meat cut into bite sized pieces
- 2 teaspoons kosher salt
- freshly ground black pepper to taste
- 1 small bunch or handful flat leaf parsley
- 1 dried bay leaf
- 1 teaspoon red wine vinegar
- OPTIONAL: 1/2 pound cleaned greens cut into bite sized pieces (spinach, chard, collards, kale, etc.)
Crush garlic and set aside. Use a food processor (to save time!) to finely chop the onion. Cut in quarters and pulse until just chopped. Alternately, chop by hand.
Peel potatoes and cut into 1/4" cubes. Set into cold water until ready to use (drain before adding to soup!).
Peel carrots and cut into 1/8" cubes.
Measure stock, cut chicken into small pieces.
Combine parsley and bay leaf in cheesecloth secured with
Heat a large soup pot over medium heat. Once hot, add butter (or oil) and then chopped onion with a pinch of salt and pepper. Cook 8 to 10 minutes, until softened and fragrant.
Add (drained) potatoes and carrots and continue cooking another 8 to 10 minutes.
Add garlic, chicken, parsley and bay leaf sachet, salt, pepper and broth. Raise heat to high and bring to a boil. Once boiling, lower to a simmer and cook another 10 to 12 minutes until potatoes are tender but not falling apart.
Remove bay leaf and discard. Add red wine vinegar. Adjust salt and pepper if needed, Serve and Enjoy!
NOTE: If adding greens, add in once broth comes to a boil.