Rotisserie Chicken Soup

by | Feb 5, 2022 | Ann's Recipe Index, Chicken, Soup | 1 comment

The majority of my at-home dinners are from scratch – or nearly so. But we all have those days when ToDo list overwhelms the time available and you have to punt. That’s when a rotisserie chicken can save the day.

The problem for me is there is only two of us to eat the chicken – and we both prefer dark meat. So there I am staring at a legless, wingless, cooked bird, wondering what to do with the remainder. That’s when I thought of adapting the flavorful rotisserie chicken breast to a home-made soup. This is even better because I often serve rice in some form as the side dish. Here’s my take on the classic chicken and rice soup.


  • 1/2 large yellow onion, diced

  • 2 stalks celery, diced

  • 1 tablespoon minced garlic

  • 1 can cream of chicken soup

  • 1 can chicken both

  • 2 cups water

  • 1/2 cup uncooked brown rice OR 1 cup cooked rice

  • 1 teaspoon black pepper

  • 1 teaspoon dried basil

  • 1 teaspoon dried sage

  • 2 cups diced cooked chicken breast

  • a few drops of hot sauce, to taste

How to Make It

  • Heat a soup pot to medium high heat. Add 1-2 tablespoons vegetable and heat until the oil starts to shimmer. Add onion, celery, and stir 3-4 minutes to sauté. Add minced garlic and stir another minute, just until you start to smell the aroma of the garlic.
  • Quickly add chicken broth, cream of chicken soup, and water. Pour in rice and stir to an even consistency. Add dried herbs. Reduce heat, cover, and simmer 35-40 minutes.
  • While the soup is simmering, dice about two cups of rotisserie chicken. Include finely minced chicken skin for added flavor. Stir into the soup and cook at a slightly higher temperature for about 10 minutes. Adjust the final flavor with a few drops of hot sauce or salt. Serve with crackers or biscuits.

1 Comment

  1. Terry Pagach

    Thank you, Ann! Using the already-prepared chicken from the grocery is helpful when a busy day has taken extra prep time away from me.
    I love the sage ingredient. Looking forward to making this coming weekend.

    Hope you’ve recovered from your surgery and back at your desk, writing and planning your garden choices, and articles for the year.

    Love, terry


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