Leftover Rotisserie Chicken Soup Recipe
This Leftover Rotisserie Chicken Soup is a comforting and hearty dish perfect for using up leftover chicken. Made with sautéed vegetables, flavorful herbs and spices, creamy broth, and tender chicken chunks, this soup comes together quickly in about 30 minutes for a delicious homemade meal ideal for chilly days or simple family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1 cup chopped onions
- 2 medium celery sticks, finely chopped
- 4 ounces fresh button mushrooms, quartered
- 3 carrots, thinly sliced
Spices and Herbs
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red peppers
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon poultry seasoning
- 1 tablespoon chopped parsley
Other Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth or bone broth
- 1 to 1½ cups cooked chicken, finely diced
- ½ cup whipping cream
Instructions
- Saute Vegetables: Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the chopped onions and finely chopped celery sticks, cooking until the vegetables become tender and translucent.
- Cook Mushrooms: Add the quartered fresh button mushrooms to the pot and continue cooking until the mushrooms soften and release their juices.
- Bloom Spices: Stir in the white pepper, salt, freshly ground black pepper, crushed red peppers, fresh thyme, and poultry seasoning. Cook while stirring until the spices are fragrant, enhancing the soup’s flavor.
- Coat with Flour: Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir thoroughly to coat everything evenly. This will help thicken the soup later.
- Add Broth and Carrots: Pour in 3 cups of chicken or bone broth, then add the thinly sliced carrots. Bring the mixture to a simmer and cook over medium heat for 10 to 15 minutes until the carrots become tender.
- Add Chicken and Cream: Stir in the diced cooked chicken and ½ cup whipping cream. Allow the soup to heat through gently without boiling to maintain the creaminess.
- Garnish and Serve: Just before serving, garnish the soup with chopped parsley or additional thyme for a fresh herbal finish.
Notes
- Use leftover rotisserie chicken or any cooked chicken you have on hand to save time.
- For a thinner soup, reduce the amount of flour or cream used.
- You can substitute whipping cream with half-and-half or evaporated milk for a lighter version.
- Adjust spices to taste, especially the crushed red peppers for preferred heat levels.
- Make this soup gluten-free by replacing all-purpose flour with a gluten-free flour blend.
