A Costco rotisserie chicken is a great starting point for homemade chicken soup. These juicy, flavorful chickens are convenient, budget-friendly, and result in a rich, delicious broth. With just a few additional ingredients, you can transform Costco chicken into a hearty pot of comforting soup in no time.
The Appeal of Using a Rotisserie Chicken
There are several advantages to using a pre-cooked rotisserie chicken rather than raw chicken parts when making soup:
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Rich, concentrated flavor – The chickens are seasoned and slow-roasted developing incredible depth of flavor that infuses the broth.
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Saves time – No need to boil and simmer a whole chicken for hours. The cooked meat is ready to go.
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Cost-effective – At just $4.99 for a large bird, a Costco rotisserie chicken is very economical.
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Less work – Simple shred the cooked meat off the bones after making the broth. Minimal effort for maximum reward.
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Tender, juicy meat – The cooked chicken shreds easily into moist, succulent pieces perfect for soups.
Gathering Ingredients and Equipment
Making soup from a rotisserie chicken couldn’t be simpler. Here’s what you’ll need:
- 1 Costco rotisserie chicken
- 1 onion
- 2-3 carrots
- 3 celery stalks
- 8 cups water or chicken broth
- Egg noodles, rice, or other starch
- Seasonings: salt, pepper, thyme, parsley, bay leaf
For equipment, you’ll need a large soup pot, ladle, knife, and strainer.
Step-by-Step Instructions
Follow these easy steps for homemade chicken soup using a Costco rotisserie chicken:
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Remove all the meat from the chicken carcass and set aside. Reserve bones and carcass.
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Roughly chop the onion, carrots, and celery into large chunks. Add to the pot along with the chicken bones/carcass.
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Pour in 8 cups of water or chicken broth and add bay leaf, thyme, parsley, salt, and pepper.
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Bring to a boil over high heat, then reduce to a simmer for 1-2 hours, until broth is deeply flavored.
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Strain out and discard solids. Return broth to pot.
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Add shredded chicken meat, carrots, celery, and noodles or rice. Simmer until chicken and veggies are warmed through and noodles are tender, about 10 minutes.
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Adjust seasonings to taste. Garnish bowls with parsley. Enjoy!
Tips for Maximizing Flavor
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For an even richer broth, roast the bones and vegetables at 400°F for 30 minutes before making the broth.
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Add a splash of apple cider vinegar or lemon juice to brighten the flavors.
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Toss a Parmesan rind into the simmering broth for a savory, umami boost.
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For spiciness, add a pinch of red pepper flakes or dash of hot sauce.
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Finish with a swirl of heavy cream or half-and-half for added richness.
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Stir in frozen peas or spinach during the last 5 minutes for some green veggies.
Storing and Reheating Leftovers
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Allow soup to cool completely before transferring to airtight containers.
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Refrigerate for up to 4 days or freeze for up to 4 months.
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Reheat gently on the stovetop or microwave until heated through. Add water if too thick.
FAQs
What if my broth is too salty?
Add a peeled, halved potato to the broth while simmering. It will absorb excess salt. Discard before serving.
Can I use the chicken skin?
For richer broth, add a few pieces of skin to simmer then remove. Too much skin can make soup greasy.
What vegetables work well?
Onion, celery, carrots, mushrooms, zucchini, spinach, peas, corn. Add heartier veggies like potatoes first.
How long should I simmer the broth?
Aim for 1-2 hours. You can go up to 3 for maximum flavor extraction.
Can I use a slow cooker?
Yes! Cook on low 6-8 hours. Add tender veggies and noodles at the end.
What noodles are best?
Egg noodles, ditalini, pastina, or orzo. Avoid large, dense noodles that can get mushy.
Can I freeze the soup?
Yes, freeze in airtight containers up to 4 months. Thaw in fridge before reheating.
Satisfying and Simple
A Costco rotisserie chicken transforms easily into a hearty pot of homemade soup. For minimal time and effort, you can create a comforting, nourishing meal the whole family will love. Experiment with add-ins and garnishes to make it your own. Enjoy the convenience of soup made from rotisserie chicken!
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I like to use a recipe from The New York Times, which calls for an onion, a jalapeño pepper, garlic, cannellini beans, diced green chiles, chicken broth, corn kernels, and spices.
The prep is easy, and the result is creamy and delicious.
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I like to use shredded chicken as the base for a Waldorf salad, which also includes lettuce, grapes, walnuts, apples, celery, and mayonnaise.
It tastes great on its own or piled onto crackers or bread.