Instant Pot Rotisserie Chicken Soup
Hearty Rotisserie Chicken Soup with Rice, loaded with shredded chicken, brown rice, veggies, and a flavorful tomato base — a clean-ingredient, quick soup for cozy dinners.
Servings: 4 people
Calories: 568kcal
Equipment
- Instant Pot 6 qt
- Crockpot
- Le Creuset Cast Iron Pot
Ingredients
- 1 whole chicken meat only
- 64 ounces chicken broth low sodium, or if you're fancy and you make your own, 64 oz.
- 2 cups zucchini diced small
- 1 cup carrots diced small
- 1 tsp black pepper
- ½ cup brown rice (dry for IP, cooked for stovetop or Crockpot)
- 1.5 cups salsa
Instructions
Instant Pot:
- Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 whole chicken
- 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.
- Pour the rest of the ingredients into the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot. 64 ounces chicken broth, 2 cups zucchini, 1 cup carrots, 1 tsp black pepper, 1/2 cup brown rice , 1.5 cups salsa
- 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.
- Remove the bone and skin from the pot and serve the soup. Garnish with chopped avocado, cilantro, tortilla strips or cheese.
Stove Top:
- Pour the chicken stock and salsa into a stock pot on low heat. 1 whole chicken, 1.5 cups salsa
- Cook the carrots and zucchini in 1 tbsp of olive oil for 5-10 minutes 1 cup carrots, 2 cups zucchini
- Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win! 1 whole chicken
- Add the pepper, and the veggies when they're done. 1 tsp black pepper
- Add the rice. Cooked rice is needed here! 1/2 cup brown rice
- Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
- 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
- Garnish with chopped avocado, flour tortilla strips, or both!
Slow Cooker:
- First, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
- Next, add chicken meat, bones, and skin to the slow cooker. I grouped the bones and skin on one side of the slow cooker so that they were easier to remove later.
- Then pour the rest of the ingredients to the slow cooker.
- Finally place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
- When it’s time to eat, remove the bones and skin from the pot and serve the soup. Garnish with chopped avocado, cilantro, tortilla strips or cheese. You can add salt and pepper at the end, to taste.
Video
Notes
Put the bones in a cheesecloth or mesh bag before cooking the soup. This makes them easy to take out later.
Nutrition
Calories: 568kcal | Carbohydrates: 24g | Protein: 48g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 888mg | Potassium: 1315mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6205IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 4mg