I make a lot of rotisserie-style chicken in my slow cooker. I do this at least once a week, sometimes twice. And while we usually eat most of it, sometimes we do have chicken left over.
So instead of eating the same old chicken and getting bored with it, I pack it away in the fridge while my slow cooker makes chicken stock overnight. Then with that broth, I make this soup in the slow cooker as well!
My slow cooker does all the cooking for two days straight leaving me free to do other things as well as keeping dinner interesting. That’s a win-win in my book!
Now I should mention that I have a 5 quart slow cooker. So this is what works for me. If you have a smaller crock, you may need to adjust down a bit on the spices or they may end up being too strong for you. If you have a larger slow cooker, proceed as directed and add any extra seasoning you need at the end after cooking.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- How To Cook A Whole Chicken So You Get Your Money’s Worth!
- Chicken Stock/Broth
- Whole Roasted Chicken
- Italian Seasoning
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Clean Eating Leftover Rotisserie Chicken Soup – Stock Recipe:
Clean Eating Chicken Stock
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 cups carrots, sliced (carrot tops work too)
- 2 tbsp. dried parsley
- 1 tbsp. dried thyme
- 1 tbsp. dried rosemary
- 1 medium chicken carcass (bones and skin)
- water to fill your slow cooker to 3/4 full
- After removing the meat from the bones, pack it away and return the bones and skin to your slow cooker.
- Add the spices and water and cook on low overnight.
- When you get up in the morning, strain the broth, discard the in edibles, rinse the crock if needed, and return the broth to the slow cooker.
Clean Eating Leftover Rotisserie Chicken Soup Recipe:
Clean Eating Leftover Rotisserie Chicken Soup
- 2 cups shredded chicken (or whatever amount you have left over from your rotisserie chicken)
- 3 quarts chicken stock (guesstimated amount from the stock recipe above)
- 1/2 lb. baby carrots, sliced
- 2 large stalks celery, sliced
- 1 tbsp. Italian Seasoning (buy it in the spice aisle or make it with the recipe above)
- 3/4 cup dry wild rice *see note above
- salt and pepper for serving
- Combine all ingredients in your slow cooker and cook on low for 3-5 hours or until the rice is cooked. The grains will split oven when it's done.
- Add salt and pepper to taste. This definitely needs salt. Not adding salt will give you a rather bland soup. But just a little salt and the flavors really come to life.