Rotisserie Chicken Soup

Rotisserie Chicken Soup Recipe

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This rotisserie chicken soup is one of those easy, breezy meals I keep on regular rotation. Depending on what’s in your fridge or pantry, you can modify it endlessly.

Like many people, rotisserie chickens are my shortcut to quick, filling dinners. Whether I turn them into rotisserie chicken tacos or a simple salad, I love that they make dinner after a hectic day a breeze.

I’ve made many versions of rotisserie chicken soup, but I don’t often share the recipe because usually, it’s such a simple dump meal that I don’t feel it warrants having its own post.

This rotisserie chicken soup recipe was so tasty and easy to make that it definitely deserves its own post. You only need a few ingredients, and you can add just about anything to it, depending on what you have in your pantry or crisper.

Rotisserie Chicken Soup

How to make this rotisserie chicken soup:

For this recipe, you only need a few vegetables, your favorite red salsa, spices, a rotisserie chicken, and rice. Below, I’ll list out the veggies and products I used, as well as substitutes if you want to try them out!

What you need

  • Vegetables: I used an onion, bell peppers, and scallions. I also served it with freshly minced cilantro. You can add so many things to this! Diced sweet potatoes or butternut squash would be delicious. You can also add fire-roasted corn.
  • Spices: I add lots of chili powder, garlic powder, paprika, and a little extra cayenne powder.
  • Salsa: I used Mrs. Renfro’s habanero salsa because I wanted a nice kick. Use your favorite salsa at any spice level you like.
  • Rotisserie chicken: Use a whole chicken. You can dice up the skin to add to the soup or discard it…or snack on it while you wait for the soup to finish! You can also reserve the carcass for homemade stock to get even more bang for your buck!
  • 7 Grain Mix: I absolutely love this 7 Grains Mix, so that’s what I added to the soup. Use wild rice, brown rice, or white rice. You will need to adjust the cooking time depending on the variety of rice you use. Just simmer the soup until the rice is tender.
  • Garnishes: I added minced scallion greens, cilantro, and cheese to my soup when I served it. I served with a lime wedge as well. You can serve it up with your favorite toppings, like sour cream, minced red onion, or thinly sliced radishes.
  • What else can I add? You can stretch this soup further by throwing in a can of black beans or pinto beans!

How to make it

  • Step 1: Pick the chicken from the bird and roughly chop it.
  • Step 2: Fry up your aromatics until softened. Add the spices and the rice.
  • Step 3: Pour in the salsa and add the rotisserie chicken. Cover with water or chicken broth and bring to a boil. Simmer until the rice is tender. My 7 grains mix simmered for 35 minutes until tender.
  • Step 4: As the soup simmers, prepare all your garnishes.
  • Step 5: Serve it up! Ladle the soup into bowls and garnish to your heart’s content!

I hope you love this one as much as I did! If you make it, please drop me a comment to let me know if you enjoyed it!

Rotisserie Chicken Soup

Rotisserie Chicken Soup

An easy, breezy chicken soup that delivers the heat thanks to a full jar of habanero salsa, this rotisserie chicken soup is a quick, flavor-packed weeknight wonder.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Inactive time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 578kcal

Equipment

  • Large pot

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion, peeled and diced
  • 2 bell peppers, trimmed, seeded, and diced
  • 5 scallions, minced; white and green parts kept separate
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Cayenne powder, optional, to taste
  • 1 cup 7 grains mix or use brown rice, wild rice, or white rice; adjust cooking time as needed
  • 16- ounce jar habanero salsa (see note)
  • 1 rotisserie chicken, meat picked from the carcass and roughly chopped
  • 4–5 cups water or chicken broth
  • Salt and pepper

For serving:

  • Minced cilantro, lime wedges, and grated cheese or sour cream if you like

Instructions

Sauté the aromatics:

  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion, diced bell peppers, and white parts of the scallions. Cook for 5–6 minutes until they begin to soften. Season with salt and pepper.

Bloom the spices:

  • Add the chili powder, garlic powder, paprika, and a pinch of cayenne powder if you like. Cook for 1 minute until fragrant. Add the 7 grain mix and toss to coat.

Simmer the soup:

  • Pour in the salsa and add the rotisserie chicken. Add 4 cups water or chicken broth and bring to a boil. Taste and add more salt and pepper if needed. Reduce the heat and simmer, uncovered, for 30–50 minutes or until the rice is tender. Add the remaining cup of water only if needed. The cooking time will vary depending on the rice you choose to use.
  • Taste the soup and add more salt and pepper if needed. Turn off the heat.

To serve:

  • Ladle the soup into bowls. Garnish with the minced green parts of the scallions. Finish with minced cilantro, lime wedges, and cheese if you like. Enjoy!

Notes

Taste your salsa first before adding the whole jar! If it’s very spicy, you may want to start with just half the jar. If using a milder salsa, throw it all in!

Nutrition

Calories: 578kcal | Carbohydrates: 41g | Protein: 78g | Fat: 13g | Sodium: 894mg | Fiber: 6g | Sugar: 5g | Vitamin C: 81mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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