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Zero-Waste Rotisserie Chicken Carcass Soup

Close-up of a bowl of flavorful leftover rotisserie chicken soup with shredded chicken and chunks of carrots and celery.
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Transform your leftover rotisserie chicken bones and vegetables into a clear, comforting, and nutrient-dense soup using this simple one-pot method.

Ingredients

Scale
  • 1 rotisserie chicken carcass
  • 8 cups water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 cup leftover cooked vegetables (optional)
  • 1 cup shredded leftover rotisserie chicken meat
  • 1 tablespoon fresh parsley, chopped
  • Salt to taste

Instructions

  1. Place the rotisserie chicken carcass, water, onion, carrots, celery, bay leaf, and peppercorns into a large stockpot.
  2. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
  3. Simmer the broth, partially covered, for at least 1 hour, or up to 2 hours, skimming off any foam that rises to the surface. This step extracts maximum flavor for your stock.
  4. Carefully strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids (carcass and vegetables). You now have homemade chicken stock.
  5. Return the strained stock to the pot. Add the leftover cooked vegetables and the shredded chicken meat.
  6. Simmer gently for 10 minutes to heat the additions through.
  7. Stir in the fresh parsley and season with salt to your preference.
  8. Serve this easy chicken soup recipe hot for a low waste meal prep dinner.

Notes

  • For a clearer broth, chill the strained stock completely before reheating; this allows any remaining fat to solidify on top for easy removal.
  • If you do not have leftover vegetables, use 1 cup of fresh diced carrots and celery added during the last 20 minutes of simmering.
  • This recipe is a great way to practice sustainable kitchen habits.

Nutrition

Find it online: https://carlacooking.com/leftover-rotisserie-chicken-soup/