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Tasty Chicken Leftover Soup

Featured in: Comforting Bowls for Every Season

This chicken leftover soup turns your day-old rotisserie chicken into a warm, soothing bowl. The dish mixes juicy chicken chunks with garden veggies like mushrooms and carrots in a velvety, well-flavored broth. Done in just 30 minutes, it's ideal for hectic evenings when you need something hot and filling. The soup begins with cooked veggies and builds taste with herbs and spices before adding cream for smoothness. You can switch up the veggies based on what's in your fridge and save portions in the freezer for later. The result is a filling, rustic soup that makes good use of your leftover rotisserie chicken.
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Updated on Mon, 21 Apr 2025 17:58:47 GMT
Rotisserie Chicken Soup Pin it
Rotisserie Chicken Soup | tastefullyrecipe.com

Nothing beats turning yesterday's rotisserie chicken into a bowl of pure comfort. This velvety chicken soup delivers warmth in every bite, mixing soft chicken shreds with garden-fresh veggies in a smooth broth that feels just like a cozy blanket on a cold day.

I've whipped this soup up so many times when the weather turns chilly. The way herbs fill my home with amazing smells and watching the steam dance above the pot always brings my hungry family running to grab spoons.

Key Ingredients For Amazing Results

  • Ready-made rotisserie chicken: Packs deep flavors you'd need hours to build from scratch
  • Crisp carrots, celery, and onions: Build the taste foundation that makes this soup stand out
  • Heavy cream: Makes the broth smooth and rich like velvet
  • White pepper: Gives gentle heat that works better than harsh black pepper
  • Thyme sprigs: Add a natural, woodsy undertone to the mix

Crafting Your Delicious Soup

Start With Veggies:
Get your sturdy pot nice and hot over medium flame and add oil until it glistens. Toss in chopped onions with celery, and cook them until they turn see-through and smell sweet.
Mushroom Goodness:
Add your chunked mushrooms to the pot, giving them an occasional stir until they shrink, release their juices, and start to darken, bringing out their deep flavor.
Spice It Up:
Scatter your favorite herbs and spices into the mix, letting the heat wake up all their hidden flavors and wonderful smells.
Create Thickness:
Sprinkle flour across your veggie mix, stirring the whole time so nothing clumps together. This creates the base that makes your soup creamy.
Pour In Liquid:
Slowly add chicken broth while whisking constantly to keep everything smooth. Let your carrots join the party, simmering until they're just soft enough to bite.
Final Mix:
Stir in your pulled rotisserie chicken and cream, letting everything warm up together without ever reaching a boil.
Tasty Rotisserie Chicken Soup Pin it
Tasty Rotisserie Chicken Soup | tastefullyrecipe.com

My grandma always told me white pepper was the only way to go with creamy soups. She'd wink and say it was her little trick for getting that fancy restaurant taste without little black dots floating around. Now I keep both kinds in my kitchen, but I always reach for white pepper when making anything creamy.

Great Side Matches

Make this warm soup into a full dinner by serving it with chunks of fresh crusty bread for dunking. If you want something lighter on the side, go with a simple green salad topped with tangy lemon dressing for a nice contrast to the creamy soup.

Switch Things Up

Change this flexible soup by mixing in some wild rice for extra fullness, or toss in soft egg noodles for that classic chicken noodle feel. If you can't have dairy or don't want it, coconut milk works great instead of heavy cream.

Storage Smarts

Put any soup you don't finish in a sealed container and it'll stay yummy in your fridge for about four days. When you want more, warm it slowly over low heat and stir now and then to keep that smooth, creamy texture.

Closeup Rotisserie Chicken Soup Shot Pin it
Closeup Rotisserie Chicken Soup Shot | tastefullyrecipe.com

After making this soup countless times, I've learned something important - it's not just what you put in or how you cook it that matters. It's the care you take with each step. This simple meal has become my family's favorite comfort food, turning ordinary leftover chicken into something special that makes any day better.

Frequently Asked Questions

→ Can I store this soup in the freezer?
You can definitely freeze this soup up to 3-4 months in a sealed container. Just make sure it's completely cool first.
→ What works instead of whipping cream?
Try half-and-half or canned evaporated milk for something lighter, but know your soup won't be quite as thick and creamy.
→ How many days will the soup last refrigerated?
Your soup will stay fresh in a sealed container in the fridge for 3-4 days.
→ Is it okay to use uncooked chicken?
Sure, you can use uncooked chicken. Just cut it small and cook it in the pot first before you add any veggies.
→ Can I throw in different veggies?
Feel free to toss in peas, corn, green beans, potatoes, or whatever veggies are hanging around. Just cook them for the right amount of time.

Chicken Soup From Leftovers

Turn your unused rotisserie chicken into a smooth, velvety soup bursting with juicy meat, mushrooms, carrots and fragrant herbs.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 5 Servings

Dietary: ~

Ingredients

→ Base Vegetables

01 3 tablespoons cooking oil (40g)
02 1 cup diced onions, fresh (160g)
03 2 medium celery stalks, chopped small (80g)
04 4 ounces button mushrooms, cut into quarters (113g)
05 3 carrots, sliced thin (216-300g)

→ Seasonings & Spices

06 ¼ teaspoon white pepper
07 ½ teaspoon salt
08 ¼ teaspoon black pepper, freshly ground
09 ⅛ teaspoon red pepper flakes
10 1 teaspoon thyme, fresh (or ¼ teaspoon dried)
11 1 teaspoon poultry seasoning

→ Main Components

12 3 tablespoons flour, all-purpose (22g)
13 3 cups bone or chicken broth (681g)
14 1 to 1-½ cups shredded rotisserie chicken (170-255g)
15 ½ cup heavy cream (114g)
16 1 tablespoon chopped fresh parsley

Instructions

Step 01

Warm the cooking oil in a big, sturdy pot on medium heat. Toss in diced onions and celery, cook them until they're soft and smell good.

Step 02

Add the quartered mushrooms and keep cooking until they soften and get juicy.

Step 03

Shake in all your seasonings - white pepper, salt, black pepper, red pepper flakes, thyme, and poultry seasoning. Stir until you can smell the spices. Scatter flour on top of the veggies and mix well so everything gets coated.

Step 04

Pour in the broth and drop in the sliced carrots. Let it bubble on medium heat for 10-15 minutes, until carrots get tender.

Step 05

Stir in the shredded chicken and pour in the heavy cream. Warm it up gently. Sprinkle fresh parsley on top right before you serve it.

Notes

  1. This hearty bowl turns extra rotisserie chicken into a warm, rich meal everyone will love.
  2. You can freeze this soup in sealed containers for up to 3-4 months.

Tools You'll Need

  • Big sturdy pot
  • Measuring cups and spoons
  • Cutting board and sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy in it (cream)
  • Contains gluten (from flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 20 g
  • Total Carbohydrate: 13 g
  • Protein: 14 g