Rotisserie Chicken Soup
Chicken soup is such a soul-satisfying dish, and here’s a genius hack: start with grocery store rotisserie chicken. Pull it off the bone, then use the carcass to make a last-minute stock for weeknight eating that is super infused with flavor. It comes together quickly but tastes like you have fussed all day.Print
Rotisserie Chicken Soup
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
This recipe has one of my favorite hacks: use a grocery store rotisserie chicken to make this a super simple dish!
- 1 whole rotisserie chicken, Whole30 compliant (juices from the container reserved)
- 1 Tbsp extra virgin olive oil
- 3 ½ tsp kosher salt
- 2 large carrots, one halved lengthwise, and one sliced into coins
- 1 medium celery stalk, halved lengthwise
- 1 garlic clove, pressed
- 1 Tbsp clarified butter
- 1–½ cups green beans, halved
- ½ tsp black pepper
- ¼ cup chopped fresh parsley for garnish
PULL the chicken meat off the bone, reserving the bones and the skin. Then separate the meat into two groups — 1) the best of the meat to add back into the soup at the end and 2) the less enticing, not so pretty pieces to cook in the broth with the bones and skin. Pull the nicer meat into pieces about the size of your pinky.
HEAT the olive oil in a large pot over medium high heat. Add the not so pretty chicken pieces, skin, and bones, and cook, stirring, for 3 minutes.
ADD ½ tsp of the salt and 5 cups of water, then stir to combine.
ADD the halved carrot, celery, and garlic and bring to a boil.
TURN the heat to low and gently simmer for 15 minutes.
STRAIN the broth and discard the solids.
MELT the clarified butter in a small sauté pan over medium high heat. Add the sliced carrot and ¼ tsp of salt. Cook, stirring, until just tender, 3-4 minutes.
BOIL water in a medium sized pot with 2 tsps of the salt.
PREPARE a large bowl of ice water.
BLANCH the green beans in the boiling water for 5 minutes. Drain the beans and immediately plunge them into the ice water. Drain and set aside.
WARM the broth over medium heat. Add the shredded chicken, green beans, and carrots (with any pan juices).
SEASON with the remaining ½ tsp salt, pepper.
STIR in the reserved rotisserie juices.
SERVE garnished with fresh parsley.
If you want your soup to go the extra mile, feel free to add some chicken stock. It will add even more delicious flavor.
I was down with the worst case of vertigo in my life . My kids who are older now, love chicken noodle soup. I bought your cookbook and let everyone puck recipes to try for the week’s menu. My husband made this and my 18-year-old daughter who is a Senior in High School now prefers your recipe over mine! We all love it!
I never thought of using the bones to make the broth for a rotisserie chicken soup ðŸ¤¦ðŸ»â€â™€ï¸thanks for the tip. ðŸ˜ƒ
Hands down, the best chicken soup I have ever made. The process is perfect and consistent. I like to make it my own with a couple variations on the vegetables, but it is amazing as is. Thanks, Teri! ?? #crumbleforever
Thank you so much for sharing. I love that you love it! #letsgo
Just made this incredibly easy soup and the pot is already half gone! My husband and I are eating it for lunch and dinner today. Should have made a bigger batch! Great recipe as always Teri and NoCrumbsLeft team!
Love, love, love the soup. Make it all the time. Any chance you could help work out the nutritional values… like calories, fat, protein, carbs, etc…?