Rotisserie Chicken Soup
Use your leftover rotisserie chicken and make your own chicken noodle soup.
Serves: 6
  • Rotisserie chicken leftovers
  • Water (enough to almost cover chicken bones)
  • 32 oz. chicken broth
  • 1 medium onion, chopped
  • 3 peeled carrots, chopped
  • 2 stalks celery, chopped
  • 2-3 bay leaves
  • 2 t. italian seasoning
  • 2 t. garlic powder
  • Sea salt and pepper, to taste
  • Noodles or rice, boiled separately (optional)
  1. Remove skin and fat from chicken leftovers. Peel off as much chicken as you can and set aside.
  2. Add larger bones to a large dutch oven or pot, almost cover with water and add bay leaves.
  3. Boil covered for at least 30 minutes.
  4. Strain the stock to remove any bones and (optional) add broth. Set aside.
  5. Once bones are cooled, you'll be able to pull even more chicken from them.
  6. In the dutch oven, saute the onion and veggies for five minutes. Add chopped rotisserie chicken.
  7. Add the stock, mix in additional seasonings and simmer for around 4-5 minutes until veggies are tender.
  8. Meanwhile, prepare noodles in a separate pot. Strain when done, and allow to cool in cold water.
  9. Ladle the cooked soup over cooked noodles in a bowl and enjoy!
Recipe by Girl Gone Mom at