Make Instant Pot Rotisserie Chicken Soup using a roasted chicken carcass and leftover meat. This homemade soup is simple to prepare, full of flavor, and perfect for using up rotisserie chicken.
This Instant Pot method produces a rich, flavorful chicken soup without hours of simmering. Using a store-bought rotisserie chicken saves time and adds built-in seasoning to the stock, so the broth is never bland. It’s my go-to way to turn leftovers into a comforting, satisfying meal that my family loves.
Ingredients for the Soup
All you need are a few basic ingredients to make this soup in your pressure cooker:
- Rotisserie chicken carcass and 3 to 4 cups of reserved meat
- Water (6 cups for a 6-quart Instant Pot; about 8 cups for an 8‑quart)
- Celery (stalks and a few leaves for the stock)
- Garlic cloves (1–2 whole cloves for the stock)
- Carrots
- Onion
- Sea salt and black pepper, to taste
- Orzo pasta (optional) — cooked egg noodles or other pasta work well too
How to Make Instant Pot Chicken Soup with Rotisserie Chicken
Begin by removing as much meat as possible from the rotisserie chicken. Aim for a mix of dark and white meat — about 3 to 4 cups is ideal. You can leave a little skin on for extra flavor if you like.
Place the trivet in the Instant Pot liner and set the carcass on top. Add a few celery leaves and one or two whole garlic cloves for aroma.
Pour in 6 cups of water for a 6-quart pot (use about 8 cups for an 8-quart). Add just enough to cover the base without fully submerging the carcass.
How Long to Pressure Cook
Pressure cook the carcass on high for 60 minutes, then perform a quick release. A natural release is optional but not necessary. Carefully lift out the trivet and discard the carcass and celery leaves; keep the garlic cloves if you find them and want the flavor.
Strain the rich chicken stock through a mesh strainer into a large bowl. This yields a deep, flavorful broth to use for the soup.
Wipe out the Instant Pot if needed, then start the soup. Select the Sauté function and melt 2 tablespoons of butter. Sauté chopped carrots, celery, and onion until they begin to soften, then cancel Sauté.
Pour the strained chicken stock back into the pot — use all or part of it depending on the batch size. If using pasta, add 1/4 cup dried orzo (or substitute your preferred pasta). Season with about 1 teaspoon garlic powder and a little salt and pepper if needed.
Pressure cook the soup with orzo for 4 minutes on high, then do a quick release. After opening, stir in the reserved cooked chicken and taste for seasoning. Most rotisserie-based broths are well seasoned already, so you may only need a small adjustment of salt and pepper. Add chopped parsley if you like.
Serve the soup hot with crackers, butter, or bread. It pairs well with hearty slices of bread or rolls.
How to Store the Soup
Refrigerate leftovers in a tightly sealed container for up to 4 days. For longer storage, freeze the soup in freezer-safe containers or resealable bags. This soup freezes and reheats well; if frozen with pasta, texture can change, so consider freezing the broth and cooked pasta separately if preferred.
Instant Pot Rotisserie Chicken Soup
Equipment
- Instant Pot Pressure Cooker
Ingredients
For the Stock
- 1 rotisserie chicken carcass, meat and skin removed
- 6 cups water (use 8 for an 8-quart Instant Pot)
- 1–2 garlic cloves, optional
For the Soup
- 2 tablespoons butter
- 1 cup carrots, chopped (about 2 whole)
- 2 celery stalks, chopped
- 1 small onion, chopped
- Strained chicken stock
- 1/4 cup dried orzo pasta, optional
- 1 teaspoon garlic powder
- 4 cups cooked chicken, cubed
- Sea salt and pepper, to taste
Instructions
- Place the trivet into the Instant Pot, add the chicken carcass, garlic cloves, and celery leaves if using. Pour in water.
- Seal the lid and Pressure Cook on high for 60 minutes. Do a quick release, remove the lid, lift out the trivet and carcass, and discard the carcass. Strain the stock into a large bowl.
- Turn on Sauté, add butter, and sauté the chopped carrots, celery, and onions until slightly softened. Cancel Sauté.
- Pour the strained chicken stock back into the Instant Pot, add orzo if using, and stir in garlic powder. Seal and Pressure Cook for 4 minutes.
- Quick release when the pot beeps. Open the lid, stir in the cooked chicken, and season with sea salt and pepper to taste. Serve hot.
Notes
Use 6 cups of water for a 6-quart Instant Pot and 8 cups for an 8-quart. You can substitute cooked egg noodles or your favorite pasta for orzo. It’s possible to cook two carcasses at once if you need more stock.
Nutrition
Calories: 248 kcal, Carbohydrates: 5 g, Protein: 31 g, Fat: 11 g. Nutrition is approximate.
Additional Info
Course: Main • Cuisine: American
More Recipes with Leftover Chicken
- Instant Pot Chicken Noodle Casserole
- Easy Chicken Pot Pie Casserole
- Ramen Chicken Salad
- Cheesy Chicken Spaghetti
