Rotisserie Chicken Soup

image of white bowl of chicken soup with veggies

4.42 from 17 ratings

This is a simple and healthy soup recipe that uses homemade or store bought rotisserie chicken, veggies, brown rice, and a jar of salsa.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: Rotisserie Chicken Soup

Servings: people

Calories: 568kcal

Author: Becca Ludlum

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

US Customary - Metric

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 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. 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 soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and 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 T 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:

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 slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well! 64 ounces chicken broth, 2 cups zucchini, 1 cup carrots, 1 tsp black pepper, 1/2 cup brown rice , 1.5 cups salsa
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 bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Video

Notes

21 Day Fix containers:

Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth

Entire recipe: whole chicken = 6 red containers, 4 1/2 green containers, 1 yellow container

1 Serving with 3/4 cup chicken: 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers:

3 2025 Plan Points | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points | 3 2023 Plan Points (points are calculated using chicken breast meat)

Nutrition