This is my favorite soup to make during the “winter” (in quotes because the winter season is debatable in Arizona). Making this rotisserie chicken soup with salsa is quick and easy, bonus points because the whole family loves it too!
Break out the Crockpot or the Instant Pot to take the watching and stirring out of this tasty recipe! Perfect for meal prep too, you can make a batch of this tasty soup and reheat it all week long. Make sure to add your toppings fresh each time or they’ll get soggy!
Homemade Rotisserie Chicken Soup with Salsa
I can’t lie, I love easy recipes. Delicious recipes are fantastic but if they’re too complicated I won’t want to make them. This homemade chicken soup with salsa is so easy. If you want to make it even easier you can use this chicken for meal prep recipe to prep your chicken ahead of time.
Recipes Like This Rotisserie Chicken Soup with Salsa:
Don’t worry, if chicken soup is not your thing, here are some other great 21 Day Fix recipes that you might enjoy! You can use that Crockpot chicken in these delicious recipes as well :)
- Healthy Buffalo Chicken Dip
- Healthier Cracked Out Chicken
- 21 Day Fix Chicken Recipes
- Spanish Rice with Chicken
How to Make Instant Pot Chicken Soup with Salsa:
1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2) Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later. Yes, the bones are important–it adds a depth of flavor that just isn’t there with regular chicken meat. You’ll remove the bones and skin later :)
3) Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember, dry rice for Instant Pot cooking!
4) Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
5) Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.
How to Make Rotisserie Chicken Soup with Salsa in the Crockpot:
1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2) Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
3) Pour the rest of the ingredients to the slow cooker.
4) Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5) When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.
How to Make Chicken Soup with Salsa on the Stovetop:
You can skip steps 3 &4 if you are using the crockpot chicken for meal prep recipe that I linked above! In all reality you could skip right to adding the rice if you make the crockpot chicken. Just make sure to add your salsa into the mix for the simmering process!
1) Pour the chicken stock and salsa into a stock pot on low heat.
2) Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes
3) Pull the chicken off the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it’s icky) is putting the skin, drumsticks, and wings into the pot. Don’t skip that step. It adds a lot of moisture and taste, and you’re going to take out all the yucky stuff before you eat the soup. Trust me on this one. Go ahead. Close your eyes and put the drumsticks and wings in.
4) Add the salt and pepper, and the veggies when theyíre done.
5) Add the rice.
6) Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
7) When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
8) Garnish with chopped avocado, flour tortilla strips, or both!
21 Day Fix Info For Chicken Soup With Salsa Recipe:
21 Day Fix portions are as follows:
Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth
Entire recipe: whole chicken = 6 R, 4 1/2 G, 1 Y
1 Serving with 3/4C chicken: 1 1/2 R, 4 G, 1/4 Y
Rotisserie Chicken Soup with Salsa:
Rotisserie Chicken Soup With Salsa Recipe
This is my favorite soup to make during the "winter" (in quotes because the winter season is debatable in Arizona). Making this rotisserie chicken soup with salsa is quick and easy, bonus points because the whole family loves it too!
Ingredients
- 1 rotisserie chicken
- 2 boxes of low sodium chicken stock or if you're fancy and you make your own, 64 oz.
- 2 C zucchini diced small
- 1 C carrots diced small
- 1 tsp kosher salt
- 1 tsp pepper
- 1/2 cup brown rice (dry for IP, cooked for stovetop or Crockpot)
- 1.5 cups salsa
Instructions
Instant Pot:
- 1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
- 2) Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later.
3) Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot.
- 4) Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
- 5) Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.
Stove Top:
- 1) Pour the chicken stock and salsa into a stock pot on low heat.
- 2) Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes
- 3) Pull the chicken off the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it's icky) is putting the skin, drumsticks, and wings into the pot. Don't skip that step. It adds a lot of moisture and taste, and you're going to take out all the yucky stuff before you eat the soup. Trust me on this one. Go ahead. Close your eyes and put the drumsticks and wings in.
- 4) Add the salt and pepper, and the veggies when they're done.
5) Add the rice. Cooked rice is needed here!
- 6) Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
- 7) When it's time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
- 8) Garnish with chopped avocado, flour tortilla strips, or both!
Slow cooker:
- 1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
- 2) Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
3) Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well!
- 4) Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
- 5) When it's time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.
Recipe Notes
Serves: 4 Serving Size: 1.5 cups filling, 1 cup broth Entire recipe: whole chicken = 6R, 4 1/2 G, 1Y 1 Serving with 3/4C chicken: 1 1/2R, 4G, 1/4Y
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Sara at Saving For Someday says
What a quick and easy recipe. Thanks for sharing that even here in AZ, soup is still good for summer eatin’.
Hope hubby feels better soon.
Gramma Teetsie says
Or, you can go to the store and go to the soup isle – or – maybe you should not have called someone about that bird that was hurt in your back yard – you could have had Michael pluck it and Jack would have loved to cut it open and pulled out all the innards then you could have boiled in and had soup for Steve. hope he is feeling better. Oh, yeah, when you cut the head off they still run around a little bit but they don’t cry or anything cause their head is gone.
Suzanne says
I should never read Gramma Teetsie’s remarks, or perhaps I should and support her on her comedy tour? You are so sweet to make soup on such a friggin’ hot day. I hope you and your Steve are feeling better!
Chelsea says
Looks delicious! I’m a weirdo and actually like warm meals during the summer. Not all the time, but often enough that I can’t pretend to be sick each time.
debbie says
So sorry he came home sick.
I made soup today for my 19 year old just because he wanted it! The things we do:)
Kellyn says
Seriously…your Mom cracks me up.
I make our soup from scratch and LOVE how it tastes. I have never put Zucchini in ours though, may have to try that.
Stephanie says
There’s nothing quite like homemade chicken soup when you’re sick! I hope Steve is better in absolutely no time!
Cindy says
no garlic or onion?
Jeanne says
Could you please tell me what containers you use to portion this recipe? How it relates to the 21 Day Fix?
Thank you!
Becca says
Hi Jeanne! Yes! Look at #2 here: https://mycrazygoodlife.com/21-day-fix-dinner-recipes/
Katrina says
But what about the brown rice? What number of yellows do you count that as?
Becca says
Depending on how much brown rice you add, you could could it as 1/4 or 1/2 yellow container.
Georgianna says
Hello! Does the rice go in cooked and then I simmer it for a couple hours? I just want to make sure I’m clear. I cannot wait to try this tonight!! It is cold here in North Florida.
Becca says
Hello! I use the Minute Rice and put it in for a few hours, or if I need it faster I use cooked rice. It’s chilly here in Arizona too! I hope this warms you up!
Becca
Rachel says
The recipe says cooked rice. Is it supposed to be uncooked? I can’t imagine only a quarter cup of cooked rice proportioned with the larger quantities of everything else.
Becca says
You can definitely change the amount to what works best for you!
DJ says
Great soup! I flipped the order of instructions. I put only the stock in the pot first and the “yucky” chicken bones and skin and let them cook while I finished cutting up the chicken and cooking the veggies. Then I just dumped it through a strainer, poured the stock back in the pot, and finished the recipe.
Darcy says
I am cooking this now. Since it serves 6 I added 3 yellow container portions of cooked rice. That way, when I divide it I have 1/2 yellow container per serving. This worked best since I wasn’t planning on adding cheese or tortilla strips to my soup. I will add avocado as a topping and probably squirt some lemon juice into it (I love lemon in all my broth soups). I like that the salsa kind of takes the place of having to chop onion and garlic. It smells heavenly up in here. Side note. . .when reading this recipe there is a tendency to just take the breast meat. Harvest all the meat. Grocery store rotisserie chickens are small. If you get a Sams Club or Costco roasted chicken, feel free to just use the breast. Those things are HUGE.
Lynne says
Thank you for this great recipe. I really enjoyed it. I substituted the brown rice with hulled barley. I had cooked a couple of chickens in my IP yesterday and planned to use one of them to make this recipe. So glad it turned out well.
Becca says
I’m so glad you liked it! This is one of our favorites!