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4.9 from 69 votes

Rotisserie Chicken Rice Soup

Make delicious chicken rice soup from rotisserie chicken, vegetables, herbs and spices. Warm, comforting, richly flavored stock.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 350 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 rotisserie chicken (about 2 pounds)
  • 15 black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 1 medium yellow onion, rinsed and halved, skin on
  • 4 large celery stalks, sliced (divided)
  • 2 large carrots, peeled and sliced (divided)
  • 1 handful fresh parsley
  • 3/4 cup White or brown rice
  • 1/4 cup chopped dill
  • salt to taste

Instructions

    Cup of Yum
  1. Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat.
  2. Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top.Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot. Do not add the rice yet. Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator.
  3. When the stock is fully cooked, strain it through a mesh strainer into another clean large pot.
  4. Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, rice and dill. You may use either white or brown rice; keep in mind that brown rice will hold up better for leftovers, while white rice has a tendency to dissolve a bit in the stock over time. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired. I like lots of black pepper! Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.
  5. Serve hot and enjoy! It's good for the body, good for the soul.

Notes

  • You will also need: 2 large 6-8 quart pots, mesh strainer

Nutrition Information

Calories 350kcal (18%) Carbohydrates 17g (6%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 91mg (30%) Sodium 116mg (5%) Potassium 438mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2860IU (57%) Vitamin C 4.5mg (5%) Calcium 42mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 17g 6%
Protein 30g 60%
Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 91mg 30%
Sodium 116mg 5%
Potassium 438mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 2860IU 57%
Vitamin C 4.5mg 5%
Calcium 42mg 4%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.