This rotisserie chicken soup turns a leftover grocery-store chicken into a rich, golden pot of soup. The secret is simple: the bones go right into the pot and simmer along with everything else. You can use a leftover rotisserie chicken with a little, or a lot of meat left on it. The chicken carcass is the trick to rich, collagen infused broth.

Leftover Rotisserie Chicken Soup

Most chicken soup recipes made with rotisserie chicken use the meat and toss the rest. That’s a shame, because the carcass is where the flavor lives. As it simmers, the bones, skin and cartilage turn plain water into a full-bodied broth. There’s no boxed stock and no separate stock-making day.

All you need is one rotisserie chicken (even a picked-over one), onions, carrots, celery, water and a few pantry spices. Fresh thyme and a pinch of turmeric give it a cozy aroma and a really pretty sunny color. It’s the kind of soup you’ll make every time you bring home a rotisserie chicken, or have one leftover.

Why Cook Bones in Soup?

Simmering the entire rotisserie chicken carcass is what makes this soup taste like the expensive kind from a fancy grocery store! I love that I can make a big cozy pot of soup in the slow cooker without much effort, thanks to the rotisserie chicken.

Chicken bones, skin and joints are full of collagen. With the gentle heat and time of the slow cooker, that collagen breaks down into gelatin, which gives the broth a silky finish. You’ll see the proof in the fridge: a well-made batch often sets up slightly jiggly when cold. That’s the gelatin, and it melts right back into liquid when you reheat it.

Between the gelatin from the bones and all the shredded meat, every bowl is hearty and satisfying. It’s also budget-friendly, since you’re getting a second meal out of a chicken you already bought. Win win!

Ingredients Needed for Leftover Rotisserie Chicken Soup

Rotisserie chicken: The whole thing, meat, skin and bones. A leftover one with some meat already picked off works fine.
Mirepoix: Onion, carrots and celery, the classic soup base. We like a larger rough chop.
Water: Plain water is all you need. The chicken makes the broth.
Salt and pepper: Add salt at the end. Rotisserie chickens are already seasoned, so taste first before adding.
Granulated garlic: Adds a mellow, rounded garlic flavor without any mincing.
Fresh thyme: Toss in whole sprigs. The leaves fall off as it simmers and you can fish out the stems.
Turmeric: Just a little gives the broth a golden color and an earthy note. Bonus, turmeric is great for you!

How to Make Rotisserie Chicken Soup

I make this in a slow cooker and keep it going most of the day. It’s a perfect Sunday recipe that’s really cozy in the fall and winter, and I love the leftovers for lunch!

Add everything to the slow cooker. Add the chicken to a large slow cooker. The entire thing! Add water, onion, carrots, celery, thyme sprigs, granulated garlic, turmeric and pepper. Leave the salt out until the soup is finished.
Cook. Turn the slow cooker on medium heat, and cook for about 4 to 6 hours.
Remove the bones. Lift out the carcass and thyme stems with tongs. Pick off any meat clinging to the bones and add it back to the pot.
Season and serve. Taste and add salt and more pepper as needed. Serve hot.

Add-Ins and Variations

This soup is a blank canvas, so you can easily dress it up or leave it as is. Here are a few of our favorite ways to switch it up.

Noodles or rice: Egg noodles, small pasta or rice turn it into classic chicken noodle or chicken and rice soup. Cook them separately and add to each bowl, so they don’t soak up all that good broth.
Potatoes: Add a few cubed Yukon Golds about halfway through for an extra hearty soup with some starch.
Greens: Stir in a couple handfuls of spinach or chopped kale during the last 15 minutes.
A squeeze of lemon: A little fresh lemon juice right before serving brightens up the whole pot.
Fresh ginger: Add a few slices of fresh ginger with the veggies. It pairs really well with the turmeric and is so cozy when you’re feeling under the weather.
Parmesan rind: Toss one in with the chicken for a rich, savory depth. Fish it out with the bones.
Southwest style: Add a teaspoon of cumin, 2 tbsp of tomato paste, then finish with lime juice, cilantro and avocado.
Creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamy chicken soup.

What to Serve with Rotisserie Chicken Soup

A big bowl of this soup is a meal on its own, but I always want something to dunk in it!

Bread: Focaccia Bread, Savory Zucchini Cheddar Quick Bread or Cheesy Stuffed Garlic French Bread are all perfect for soaking up the broth.
Biscuits: Cranberry and Brie Filled Biscuits make it feel extra special for a Sunday dinner.
A fresh salad: My Autumn Salad with Roasted Sweet Potatoes is a great fall pairing.
Grilled cheese: Soup and grilled cheese is a classic for a reason. I love mine on sliced sourdough.

No rotisserie chicken on hand? Make your own with my Slow Cooker Rotisserie Chicken, then use the leftovers for this soup.

More Cozy Soup Recipes

Tips for the Best Soup

Use a big slow cooker. A 6-quart or larger fits a whole chicken with enough water to cover it.
Salt last. Rotisserie chickens vary a lot in saltiness, so season at the end.
Watch for small bones. After hours in the pot, rib bones and wing tips break loose. Ladle slowly, or strain the broth if you want to be sure.
Make it a meal. Stir in cooked egg noodles, rice or small pasta just before serving. Cook them separately so they don’t soak up all the broth.

Storing and Freezing

Fridge: Keeps 3 to 4 days in an airtight container.
Freezer: Freeze without noodles for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stove over medium heat. If the collagen gets jelly in the fridge, it will turn back to broth as it heats.

FAQ

Can I use a chicken that’s already been picked over? Yes. The bones and skin make the broth, so even a mostly bare carcass works. Add some extra cooked chicken if you want a meatier soup with more protein.
Do I need to remove the skin? No. The skin adds flavor and gelatin as it simmers. Pull it out with the bones at the end.
Do I need to pull the meat off first? No, that’s the beauty of the slow cooker. The meat falls right off the bones as it cooks, so you just fish out the carcass at the end.
Can I make this on the stove instead? Yes. Use a large soup pot and keep it at a gentle simmer, partly covered, for about 2 hours. Then remove the bones and season as usual.

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-Rachel & Kathi