Leftover Rotisserie Chicken
white bean soup

A store-bought rotisserie chicken is a two-meal proposition. The first meal is the chicken itself — sliced or pulled, eaten warm or cold. The second meal, which most people skip, is this soup made from the carcass. The bones, skin, and any scraps of meat left on the frame simmer into a quick broth in about thirty minutes. Add canned white beans and some vegetables and you have a complete second dinner from something you would have thrown away.

The broth made from a rotisserie chicken carcass won't taste like a proper stock made from raw bones over several hours — it's less rich, less gelatinous. But it has good flavor and enough body to make a real soup. The rotisserie seasoning on the skin gives it extra depth. You're not losing anything by using it.

White beans are the right call here. They have a creamy, starchy texture that makes the soup feel substantial without being heavy, and they absorb the flavor of the broth as they cook. Cannellini, Great Northern, navy beans — any white bean in a can works.

What you need

• 1 rotisserie chicken carcass — bones, skin, and any meat left on the frame
• 2 cans (400g / 14oz each) white beans, drained and rinsed
• 1 onion, diced (split — half for the broth, half for the soup base)
• 3 garlic cloves, minced
• 2 celery stalks, sliced
• 1 carrot, diced
• 5 cups water
• 1 bay leaf
• 1 tablespoon olive oil
• Fresh or dried thyme (optional but good)
• Salt and black pepper
• Fresh parsley and a squeeze of lemon juice to finish

How to make it

Step 1: Make the quick broth. Put the chicken carcass in a large pot. Add five cups of cold water, half the diced onion (it doesn't need to be neat), one smashed garlic clove, and the bay leaf. Bring it to a gentle simmer over medium-high heat, then reduce the heat to maintain a steady but not vigorous simmer. Cook for twenty-five to thirty minutes. You don't need to skim it aggressively for a soup like this — just let it go.

Step 2: Pull the meat. While the broth simmers, if there's any meat still on the carcass that you haven't already eaten, now is a good time to pick it off. Do this carefully with your hands over a cutting board — there's usually more than you think, especially around the wings and back. Shred it into bite-sized pieces and set aside.

Step 3: Strain the broth. Set a fine mesh sieve over a large bowl or measuring jug. Pour the broth through it. Discard the bones. You should have about four cups of broth. Taste it — if it tastes flat, it's probably underseasoned. Set it aside.

Step 4: Build the soup base. In the same pot (wipe it out quickly if there are bits sticking), heat the olive oil over medium heat. Add the remaining diced onion, the sliced celery, and the diced carrot. Cook for five to six minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and thyme. Cook for another minute.

Step 5: Combine and simmer. Pour the strained broth back into the pot with the vegetables. Add the drained white beans. Bring to a simmer and cook for ten minutes, stirring occasionally. The beans will absorb flavor from the broth and the broth will absorb some starch from the beans — both things are good.

Step 6: Add the chicken and finish. Stir in the reserved shredded chicken. Let it heat through for two to three minutes. Taste the soup and season it properly — it likely needs more salt than you'd expect. Finish with a small handful of chopped fresh parsley and a squeeze of lemon juice. The lemon lifts everything. Serve with bread.

Making it more substantial

A handful of kale or spinach stirred in at the end wilts into the soup in under a minute. A Parmesan rind added to the broth simmering step adds depth. Small pasta or cooked barley added with the beans makes it a thicker, more stew-like meal. All of these are good moves if you have the ingredients.

See also: Leftover roast chicken into 3 taco fillings · One-pot sausage and beans stew · Kitchen journal