Let's welcome the onset of soup season by taking the edge off chilly days with my delightful Leftover Rotisserie Chicken Soup. It is the perfect easy chicken soup recipe.
This recipe transforms your leftover rotisserie chicken into a nourishing, keto-friendly delight loaded with fresh vegetables and herbs. Ideal for anyone like me who is embracing a low-carb lifestyle, this flavorful chicken soup is not just a leftover chicken soup recipe; it warms the soul with every spoonful.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
Inspiration for The Leftover Rotisserie Chicken Soup Recipe
The idea for this low-carb leftover rotisserie chicken soup came to me on a chilly day when my wife was feeling under the weather with a cold. In our house, nothing says comfort food like a hearty bowl of chicken soup, but all I had was a rotisserie chicken I had cooked the day before.
That's when it clicked—why not use the leftover meat from the chicken and create a tasty soup? It was the perfect opportunity to experiment with a low-carb version of a classic chicken soup without egg noodles or wild rice.
I got to work, defrosting my homemade chicken stock and then gathering up all the low-carb and keto-friendly veggies I could find in our kitchen. Each ingredient was chosen as a great way to pack in flavor. The result was incredible – a soup that was not only a hug in a bowl for my wife but also a delicious way for the whole family to enjoy dinner later that day.
Reasons to Love This Recipe
We love cozying up on cold nights with this easy leftover rotisserie chicken soup. You will also love the recipe for many reasons, including:
- Great way to use leftover rotisserie chicken.
- This soup is one of the best rotisserie chicken soup recipes- so tasty!
- It has the perfect balance of chicken, veggies, and broth.
- Really easy to make with pre-cooked chicken.
- A fantastic light lunch, or pair with a salad for dinner.
- It’s low-carb and delightful.
- Meal prep-friendly as it is so easy to reheat later.
Is Leftover Rotisserie Chicken Soup Low-Carb?
Yes, rotisserie chicken soup made without any high-carb additions is low-carb friendly. Leftover chicken, its primary ingredient, is a super low-carb food. I also have an in-depth article: Is Rotisserie Chicken Keto or low carb?
My Leftover Rotisserie Chicken Soup is a dream come true for anyone following a low-carb or keto lifestyle. It is incredibly low-carb, with each serving at less than 2 g net carbs. The soup is teeming with veggies like celery stalks, cauliflower, and zucchini, all known for their low carbohydrate content and nutritional richness.
This makes the soup keto-friendly and packed with amazing flavors.
You can use your own bone broth or make a flavorful broth from scratch using leftover chicken bones or carcasses. It takes a little extra time but adds amazing flavor.
The beauty of using leftover cooked chicken lies in its simplicity and versatility. Rotisserie chicken is a staple while in keto. It brings heartiness to the soup without adding any extra carbs. It's filling, nutritious, and, most importantly, aligns with the lifestyle.
Leftover Rotisserie Chicken Soup Ingredient List
My leftover soup recipe requires simple ingredients:
- ½ rotisserie chicken leftovers, shredded or cubed
- 5 baby bella mushrooms, sliced
- 4 cups chicken broth (preferably low-sodium)
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 zucchini, diced
- ½ head cauliflower florets (small)
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- A squeeze of fresh lemon juice
- Fresh parsley chopped (for garnish)
Ingredients Substitutions
Try these fantastic swaps for the ingredients listed above. They will also give you tasty results:
- Rotisserie chicken: You can add some of my shredded chicken, cooked turkey, pulled pork, or shredded beef if you like. They all work and taste fantastic.
- Chicken broth: Try vegetable broth, beef broth, or bone broth if you have it. Just be mindful of the salt and check the ingredients for carb-heavy fillers.
- Onion: Replace with two diced shallots.
- Garlic: Try some of my roasted garlic or use ¼ teaspoon of granulated garlic.
- Celery: I substitute celery with fennel in some recipes, like this one. Fennel's taste is sweeter and more pronounced than celery's.
- Zucchini: Substitute with yellow squash or even green beans (that are de-stemmed and cut).
- Cauliflower: Use broccoli or even romanesco (green cauliflower).
- Baby bella mushrooms: Try some button mushrooms or white mushrooms. I find that any of the ‘specialty” type mushrooms tend to get a little mushy in this soup. I would not use portobello mushrooms unless they are very well-cleaned, as the gills may turn the soup dark.
- Olive oil: Use avocado, coconut, or MCT oil
- Dried thyme: Swap for an Italian seasoning mix or dried basil.
- Dried oregano: Italian seasoning mix or dried marjoram will do.
- Lemon juice: Apple cider vinegar, a splash of balsamic vinegar, or a touch of white wine vinegar will give you the same acidity.
Additional Ingredients
The flavorful chicken soup with rotisserie chicken is much tastier with various delicious veggie additions:
- Veggies: If you’re not low-carb, go ahead and use traditional vegetables for this recipe. Increase the onion to 2 diced onions and add 3-4 diced carrots along with the celery. You may also add drained tomatoes or baby spinach.
Note: The veggies are not part of the original recipe. They are suggestions for enhancing the chicken soup flavors.
Cooking Tools
To make an easy homemade chicken soup with leftover chicken, you need the following tools:
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
How To Make Chicken Soup With Leftover Rotisserie Chicken: Complete Guide
Cooking Method
- Simmering
Preparation Steps
- Gather the tools and ingredients.
- Peel and dice the onions.
- Peel and mince the garlic.
- Wash and slice the mushrooms.
- Wash and chop the celery, zucchini, and parsley.
- Wash and cut the cauliflower into florets.
Cooking Instructions
For the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic with a pinch of salt, sautéing until the onion becomes translucent (2-3 mins).
Cooking the Soup
- Add the chopped celery, zucchini, and mushrooms to the pot with another pinch of salt. Cook for about 5 minutes, until the vegetables start to soften.
- Stir in the cauliflower florets and seasonings (thyme and oregano only). Cook for 1-2 minutes, stirring.
- Pour in the chicken broth and bring the mixture to a boil. Add in the salt and pepper.
- Once boiling, reduce the heat to a simmer.
Adding the Chicken
- Add the shredded rotisserie chicken pieces to the pot once it is simmering.
- Allow the soup to simmer for 15-20 minutes or until the vegetables are tender and the flavors are well blended.
Final Touches
- Before serving, taste the soup and adjust the seasoning if needed.
- Add a squeeze of fresh lemon juice for a bit of brightness.
- Serve hot, garnished with fresh parsley.
Serving
- Ladle the soup into bowls and enjoy a warm, comforting, and low-carb meal.
Step 1: Keep your chopped vegetables in separate bowls.
Step 2: Chop the cauliflower into bite-sized florets.
Step 3: Shred or cube the cooked chicken. Keep separate.
Step 4: Time to sweat the onion and fresh garlic with olive oil.
Step 5: Add in the zucchini and mushrooms with the spices to sauté.
Step 6: After adding the cauliflower, it's time to add in the chicken stock.
Step 7: After the soup has boiled, bring to a simmer and add the chicken.
Step 8: Allow to simmer for 15-20 minutes to bring the flavors together.
💡 My Pro Tips
I have a few tips for making a wonderful chicken soup with leftover rotisserie chicken:
- Chicken: Don't hesitate to use leftover store-bought rotisserie chicken or any cooked chicken you have. Remember, half of a rotisserie chicken yields about 3-4 cups when shredded. This is a great way to repurpose leftovers into a new and delicious meal.
- Garlic & onions: Feel free to add your garlic and onions to the pot together. We're not looking for browning here; we just need gentle cooking until the onions become soft and translucent. This step is key for building a flavorful foundation for your soup.
- Herbs & spices: To maximize flavor, add your dried herbs and spices while sautéing the vegetables, not just into the broth. This helps to 'open up' the flavors of the herbs and spices, making your soup more aromatic and tasty.
- Salt: Practice seasoning in layers. Add pinches of salt as you add each new set of vegetables. A 'pinch' is just a small amount, but it's crucial for seasoning your veggies perfectly without making the soup too salty. This gradual seasoning method enhances the flavors of each ingredient.
- Simmering: Let your soup simmer gently. This slow-cooking process melds all the flavors together beautifully and ensures that every ingredient, especially the vegetables, is cooked to perfection, tender but not mushy.
- Tasting and adjusting: Always taste your soup before serving. Adjust the seasoning if needed. Sometimes, a little more salt, a dash of pepper, or an extra squeeze of lemon can make all the difference.
⏲️ Time-Saving Tips
- Use cooked chicken: This recipe is designed for pre-cooked chicken to save time and simplify the process. If you're starting with raw chicken, increase the simmer time in the recipe. Keep the pot going until the chicken is fully cooked through and tender.
- Make ahead, and store. Soup always tastes better the next day!
Bonus Section
Rotisserie chicken always stays in my fridge because it is such a convenient meal prep food item you can reuse in multiple ways. Since, I make it multiple times, I have always been asked about its preparation.
Here are some quick and easy cooking guides for you to ace your meal prep days!
What to Eat with Leftover Rotisserie Chicken Soup?
Some great pairings for leftover rotisserie soup include:
- Zoodles: Add texture to the soup with spiralized zucchini noodles. They are a flavorful and light accompaniment, perfect for a light lunch or dinner when all you need is one pot rotisserie chicken noodle soup!
- Keto Cheese Chips: The cheese chips are a delightful crunchy side to the hearty soup.
- Arugula Mushroom Salad: Dress the refreshing green salad with a zesty apple cider vinaigrette for a variety of flavors and textures to enjoy alongside the soup.
- Avocado: Serve the soup with avocado slices on the side or dice it up and add it directly into the soup. Avocado provides healthy fats and complements the flavors of the chicken soup.
- Grilled Asparagus: The smoky flavor and crisp texture of grilled asparagus pair well with the comforting warmth of the chicken soup.
Storage and Reheating Instructions
Storage
- Leftover rotisserie chicken soup is ideal for meal prep, thanks to its easy storage. Store it in an airtight container in the refrigerator; it will stay fresh and delicious for up to 4-5 days.
- Let the soup cool to room temperature before refrigerating. This ensures that the flavors meld beautifully (we all know that soup tastes better the next day!) and that the soup doesn't heat up your fridge.
Freezing
- For longer storage, this soup freezes exceptionally well. Portion the cooled soup into freezer-safe containers or bags, leaving a little space at the top as liquids expand when frozen.
- It can be stored in the freezer for up to 2-3 months. Labeling your containers with the date helps keep track of freshness.
Reheating
- When you're ready to enjoy your soup, reheating is a breeze. If frozen, thaw the frozen soup in the refrigerator overnight. To reheat, pour the soup into a pot and warm it over medium heat on the stovetop. Stir occasionally until it's heated through.
- The soup may thicken upon refrigeration or freezing; feel free to add water or chicken stock to reach your desired consistency. Before serving, taste and adjust the seasoning if needed, as flavors can change slightly after storage.
Recipe Conclusion
My Leftover Rotisserie Chicken Soup is the ultimate meal for a low-carb or keto eater. It is delicious, nutritious, super-easy to make, and is ready in no time. The vegetables in the soup add texture and beautiful flavors that meld with the leftover chicken's savoriness to create unmatched heartiness.
I usually enjoy the soup alone or pair it with a crunchy green salad or grilled veggies to create a more substantial and varied meal. Pair it with your favorite side, and enjoy! Share your thoughts and questions about the recipe in the comments below.
More Soup Recipes to Try
If you enjoyed this keto chicken soup with rotisserie chicken, you may also like my other delicious soup recipes:
Delicious Chicken Recipes
Need more creative ideas for cooking chicken? Check out these recipes:
FAQs
If you store the chicken soup well and handle it safely according to food safety guidelines, you can eat it after 5 days. Before consuming, check the soup for any off smells or unusual appearances, such as mold or discoloration. If the soup looks or smells questionable, it's best to discard it.
Yes, but ensure the soup reaches a minimum internal temperature of 165°F (74°C) throughout. This temperature kills any potential bacteria that may have grown during storage.
Yes, a week-old rotisserie chicken properly refrigerated in an airtight container is safe to use in a chicken soup. However, inspect the chicken visually and by smell before adding it to the soup. Check for any signs of spoilage, such as an off odor, sliminess, or unusual discoloration. If the chicken looks or smells questionable, it's best to discard it.
Leftover Rotisserie Chicken Soup
Ingredients
- ½ rotisserie chicken leftovers shredded or cubed
- 5 baby bella mushrooms sliced
- 4 cups chicken broth preferably low-sodium
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 medium onion diced
- 1 zucchini diced
- ½ head cauliflower florets small
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- A squeeze of fresh lemon juice
- Fresh parsley chopped for garnish
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Peel and dice the onions.
- Peel and mince the garlic.
- Wash and slice the mushrooms.
- Wash and chop the celery, zucchini, and parsley.
- Wash and cut the cauliflower into florets.
Cooking Instructions
For the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic with a pinch of salt, sautéing until the onion becomes translucent (2-3 mins).
Cooking the Soup
- Add the chopped celery, zucchini, and mushrooms to the pot with another pinch of salt. Cook for about 5 minutes, until the vegetables start to soften.
- Stir in the cauliflower florets and seasonings (thyme and oregano only). Cook for 1-2 minutes, stirring.
- Pour in the chicken broth and bring the mixture to a boil. Add in the salt and pepper.
- Once boiling, reduce the heat to a simmer.
Adding the Chicken
- Add the shredded rotisserie chicken pieces to the pot once it is simmering.
- Allow the soup to simmer for 15-20 minutes or until the vegetables are tender and the flavors are well blended.
Final Touches
- Before serving, taste the soup and adjust the seasoning if needed.
- Add a squeeze of fresh lemon juice for a bit of brightness.
- Serve hot, garnished with fresh parsley.
Serving
- Ladle the soup into bowls and enjoy a warm, comforting, and low-carb meal.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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