Leftover Rotisserie Chicken Soup for a Soothing Meal

Sneak Peek: Make this Leftover Rotisserie Chicken Soup with leftover cooked chicken, sliced carrots, mushrooms, celery, and onions. Serve with cornbread, dinner rolls, or crackers.

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Are you a fan of the rotisserie chicken at Costco? First, it’s cheap–4.99 for a plump 3-pound chicken (at last check).  It’s already cooked and well-seasoned with a combination of spices I have been unable to reproduce.

But if you’re like me, unless you have a big family, you probably end up with leftovers when you buy a rotisserie chicken. This recipe with Thanksgiving flavors is one solution to the problem:

  • If you don’t have a lot of chicken left, compensate with more vegetables.
  • Leave out any veggies you don’t have, no problem.
  • Do you also have mashed potatoes, plain rice, or plain noodles left over? Warm them and spoon them into your bowl first. Cover with soup–the same as you would with gravy.
  • This soup makes a tasty chicken pot pie filling if you add an extra tablespoon of flour to make it slightly thicker. Cool the soup in the fridge. Fill individual oven-safe bowls with the cold soup (not too full or the filling will boil over). Arrange store-bought or homemade pie crust over the top. Place prepared pot pies on a foil-covered baking sheet. Bake them at 400˚F until the crust is brown and the soup is bubbly.

(No Costco nearby or you don’t have a Costco membership? No problem. Use ANY rotisserie chicken for this recipe.)