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!
NOTES:
- 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!
Did you make this recipe? Please give it a star rating below!
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.)
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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.
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Peel potatoes and cut into 1/4" cubes. Set into cold water until ready to use (drain before adding to soup!).
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Peel carrots and cut into 1/8" cubes.
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Measure stock, cut chicken into small pieces.
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Combine parsley and bay leaf in cheesecloth secured with
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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.
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Add (drained) potatoes and carrots and continue cooking another 8 to 10 minutes.
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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.
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Remove bay leaf and discard. Add red wine vinegar. Adjust salt and pepper if needed, Serve and Enjoy!
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NOTE: If adding greens, add in once broth comes to a boil.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I like your basic recipe. I had some cooked quinoa which I added at the end and omitted the potatoes. I added the juice of 1 lemon instead of the vinegar. I also threw in some veggies that I had in the refrigerator, including some mushrooms. It was delicious. Thank you!
I love adding lemon juice to chicken soup – sounds good Adrienne!
Looks great only potatoes are not Paleo!!
Goodness! That chicken soup looks so yummy!
Thanks Kathryn!
Wow – you must have bought them out! I love making soup from roasted chicken bones – an added plus. Great comfort soup.
Hardly Jeanette – they were well prepared – the ten I bought barely made a dent!
I’m so ready for soup weather! We still make soup in the summer, but not as much as in the fall and winter. Love the idea of buying all those chickens! What a great deal you got. And what a great dish we’ll get if we make this. 😉 Really good stuff — thanks.
Thanks John! I am in full soup mode as well.:)
Sure wish I had a Whole Food near by, the closest one is in Danbury, CT an hour+ driving time without traffic.
So thoughtful of you to make your Dad this delicious chicken soup.
That is a long drive Norma!
I’m in a soup mode at the moment. This looks yummy! At the end, you say remove the bay leaf. Do you mean remove the whole sachet? Or do you mean return the parsley to the soup? Also, I really need a separate freezer now that I have the space. Do you have any suggestions?
I did mean remove the whole sachet – I blame this one on pregnancy brain ;). I have an upright Frigidaire and love it. The only thing I would say is a MUST HAVE is that it is Frost Free!
Alyssa,
I’m ready for soup even if it’s warm out. Again. I think I’d love the addition of red wine vinegar.
And may I say the planning and execution of the $5 chicken sale was simply brilliant?
Well done.
Thank you so much Kirsten! 🙂
Was it a Wednesday? My Whole Foods has organic rotisserie chickens for $5 every week! Nice.
No, it was a Friday One Day Sale. I WISH that they would have this deal every week. What area is your local WF in?