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Make Instant Pot Rotisserie Chicken Soup from a roasted chicken carcass and leftover meat. This homemade soup recipe is easy and delicious!
You can make the world’s best, most delicious chicken soup from scratch with this super easy Instant Pot recipe! This is now my go-to method for making homemade chicken soup, and my family absolutely loves it!
Normally, I would cook a roast chicken dinner or make a whole chicken in my Instant Pot just to use the leftover carcass for homemade chicken stock. But you can save time and skip that step by picking up a roasted rotisserie chicken from the store.
Not only is this a faster way to make soup from homemade bone broth, but the chicken is also perfectly seasoned. You won’t get any complaints about bland broth with this soup recipe!
Ingredients for the Soup
You only need a few ingredients to make this soup in your pressure cooker:
- Rotisserie chicken carcass and 3 to 4 cups of meat
- Water
- Celery
- Garlic
- Carrots
- Onion
- Sea salt and pepper, to taste
- Orzo pasta, optional — You can serve egg noodles instead
How to Make Instant Pot Chicken Soup with Rotisserie Chicken
First, remove as much meat as you can from the chicken carcass. I like to leave a little skin on for extra flavor, but you don’t have to.
If you’re using a leftover rotisserie chicken carcass, just be sure to save some meat for the soup. I like to use a mix of dark and white meat — about 3 to 4 cups is plenty.
Then, place the trivet in your Instant Pot liner, and place the carcass on the trivet. For flavor, I use a few celery leaves and 1 or two whole garlic cloves.
Next, fill the pot with 6 cups of water for the 6 quart or 8 cups for the 8 quart. You can add a little more water if you need to, but you don’t want to immerse the chicken completely.
How Long to Pressure Cook
Pressure cook the chicken carcass for 60 minutes, and do a quick release. You can do a natural release if you want, but you don’t need to.
Lift the trivet and carcass out of the Instant Pot. You can keep the garlic cloves if you can find them. Discard the celery leaves.
You’ll want to strain the bone broth into a large mixing bowl, using a mesh strainer. Now, you’ll get deep, rich looking chicken stock!
Next, you start making the actual chicken soup in the Instant Pot. Just sauté some chopped carrots, celery and onions.
Next, pour the strained chicken stock back into the pressure cooker. You can use all or some of it.
I like adding some uncooked orzo pasta before pressure cooking. You only need a little bit, otherwise it takes over and sucks up the broth if you have leftover soup.
Another option is to cook pasta in your Instant Pot separately. Then, let everyone take the amount that they want.
After pressure cooking, you stir in your chopped leftover chicken. Taste the soup before serving to see if you need any salt or pepper. You probably won’t, though.
People can also add extra salt and pepper if they want. Throw in a little chopped parsley, and you’re good to go!
Serve the soup with crackers, butter or bread. Homemade Beer Bread is a favorite here!
How to Store the Soup
Store leftover soup in a tightly covered container in the refrigerator for up to 4 days. You can freeze the soup in ziptop storage bags or freezer safe containers for longer storage. This soup freezes and reheats well.
Instant Pot Rotisserie Chicken Soup
Equipment
Ingredients
For the Stock
- 1 rotisserie chicken carcass meat and skin removed
- 6 cups water use 8 for 8 quart
- 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
- chicken stock
- ¼ 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, and add chicken carcass, garlic cloves and celery leaves, if using. Pour in water
- Place lid on pot, set vent to sealing, and Pressure Cook for 60 minutes on high. Do a quick release, and when pin drops, carefully remove lid and lift trivet and carcass out of pot. Discard carcass. Place a mesh strainer over a large bowl, and carefully pour chicken stock into bowl.
- Hit Sauté on the Instant Pot, add butter, and sauté chopped carrots, celery and onions until slightly soft. Hit Cancel
- Pour chicken stock into Instant Pot, and add orzo pasta, if using. Add garlic powder. Place lid on pot, set vent to sealing, and Pressure Cook for 4 minutes
- When pot beeps, do a quick release. When pin drops, carefully remove lid, and stir in cooked chicken. Add sea salt and pepper to taste, if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Recipes with Leftover Chicken
- Instant Pot Chicken Noodle Casserole
- Easy Chicken Pot Pie Casserole
- Ramen Chicken Salad
- Cheesy Chicken Spaghetti
Great recipe, except that it didn’t mention removing the meat from the carcass after cooking it for an hour. I substituted a cup of instant brown rice for the orzo. It turnd out well.
So glad you liked the recipe! The ingredients do say to use one with meat and skin removed, but I will clarify this in the instructions.
Delicious recipe thanks so much for sharing! Maybe I am missing something but wasn’t able to find where the butter goes so I assumed it goes in at the sauté step so that’s where I added it. Turned out great!
Thanks for pointing that out — just corrected that step.
Didn’t strain the chicken or saute the veggies and it was still a hit with the littles. Thanks for the recipe!
With the ads and extraneous comments, this recipe is a tangled mess. 60 minutes on high pressure is ridiculous.
Hmm. Sounds like you don’t have much experience in the kitchen and haven’t even tried the recipe. 60 minutes is needed to extract flavor from the chicken bones. The comments are from readers who have tried and enjoyed the recipe. If you have been in grocery store lately, you would understand why ads are necessary for content creators to pay for ingredients.
I am somebody who needs easy and delicious. This gave me BOTH. The cleanup was so easy, too. I had leftover cooked basmati from takeout Indian food which I threw in at the very end with the chicken meat. I am thrilled with this recipe and committed it to my bullet journal as a staple. THANK YOU.
So glad you enjoyed the soup! We make this weekly this time of year.
Yummy soup! I had no orzo so I used barley cooked that in a rice cooker and added before the 4 minute cook. I used 2 carcasses and canned chicken. Thanks!
Made this soup today. It turned out very good. Can’t wait for tomorrow bowl. One thing I did different is I chopped up fresh ginger. Talk about kicking it up a notch. 😎👍
I’ve used this recipe several times, especially after we have a roasted or smoked duck. Everything that doesn’t get eaten off the bird goes into the Instant Pot for this “Duck Noodle Soup”. Even my picky kids love it.