Our collection of leftover rotisserie chicken recipes include quick and easy recipes for shortcut dinners for everything from chicken soups to chicken salads. Use fingers or forks to pull the meat from your rotisserie chicken, skip the recipe steps for poaching or roasting chicken, and use your rotisserie chicken meat instead. The carcass can be used to make chicken stock or use store-bought stock or stock cubes to save more time.
This compilation of leftover rotisserie chicken recipes includes some of our most popular chicken recipes – from comforting chicken soup recipes to light yet filling chicken salad recipes. While many of our recipes below call for roasting or poaching chicken, simply skip that stage and use your leftover rotisserie chicken meat instead. Too easy.
We always had rotisserie chickens in the fridge when I was in my late teens, so I’m something of an expert when it comes to getting creative with leftover roast chicken meat. My parents, who had owned a French restaurant when I was a child, had a beachside takeaway when I was in my final years of high school and one of their specialties was rotisserie chickens.
And they were the most sublime rotisserie chickens, with crispy brown skin, super juicy meat and amazingly tasty stuffing. My parents worked long hours to make the business a success, so I’d call in after school, do a short shift to give one of them a break, then be sent home with a hot chicken and roast potatoes to feed my little sister and myself.
That rotisserie chicken meat and the roast potatoes went into everything, from sandwiches and bread rolls and pita bread to salads and canned soups (I know). We ate so many rotisserie chickens that after a year I was feeding them to our cat who had kittens in our garage.
Surprisingly, I still love a good rotisserie chicken. Australian supermarkets do some of the best and they’re very affordable. Terence is going to share a homemade rotisserie chicken recipe here soon. In the meantime, here are some recipes for using your leftover store-bought rotisserie chicken for short-cut dinners.
But before I tell you about our leftover rotisserie chicken recipes, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.
Another option is to use links on our site to buy travel insurance, rent a car or book accommodation, or book a tour on Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.
Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about these leftover rotisserie chicken recipes.
Leftover Rotisserie Chicken Recipes for Quick Shortcut Dinners from Chicken Soups to Chicken Salads
Our best leftover rotisserie chicken recipes include recipes for comforting chicken soups, shredded chicken salads, Southeast Asian rice porridges, and Tex-Mex tacos and more. Do bookmark this page as we’ll be adding more recipes over coming weeks.
Green Minestrone Soup Recipe
Topping our list of best leftover rotisserie chicken recipes, is my green minestrone soup recipe. While I initially created this as a vegetarian recipe, it’s absolutely delicious with pulled chicken.
What I love about it is that it makes an easy, versatile, year-round soup that starts out as a light fresh spring soup the first day you make it, but leave it overnight and it evolves into a warming, hearty autumn or winter broth.
This is a wonderful soup with shredded chicken and you can easily use your leftover rotisserie chicken meat in this broth; large or small chopped pieces, up to you. Veggies can be substituted according to the season but use frozen peas and frozen beans in autumn and you can pretend it’s spring! Just don’t forget the potatoes.
Chicken and Potato Soup Recipe
This easy chicken and potato soup recipe makes a homemade potato and chicken soup from scratch that is comforting and healing. It’s the kind of soup to make if you’re unwell, a little down or in need of hugs, and it’s one of our best leftover rotisserie chicken recipes.
Because while the base of this warming winter soup recipe is an easy chicken stock made from the poached chicken breasts that go into the soup, you can just use store-bought stock, chicken bouillon or chicken stock cubes, pull apart your leftover rotisserie chicken pieces and add those to the broth near the end.
It’s a simple, hearty soup that’s subtly seasoned but given texture at the end with crunchy croutons and crispy fried shallots and is enlivened by fresh fragrant dill – or any aromatic herb of your choosing, as it’s also incredibly versatile.
Old-Fashioned Vegetable Barley Soup Recipe
This easy vegetable barley soup recipe makes a versatile clean-out-the-fridge soup that’s deliciously filling, deeply flavourful, and super affordable, and it’s another of our best leftover rotisserie chicken recipes.
The recipe was inspired by a soup my Australian grandmother used to make to use up an abundant harvest from my grandfather’s backyard veggie garden, and while the veggies would vary depending on the season, Nanna would always include potatoes.
You can follow my recipe or use whatever you have in the fridge that’s looking wilted, shrivelled and forlorn for the ultimate clean-out-your-veggie-drawer broth made for these economically challenging times.
Creamy Corn Chowder Recipe with Potatoes, Parmesan and Croutons
My corn chowder recipe makes a creamy potato corn chowder with Parmigiano Reggiano, scallions and croutons. Add those chicken pieces you’ve pulled from the carcass and it becomes another of our best leftover rotisserie chicken recipes.
The chowder is ever so lightly spiced with a little curry powder, turmeric and paprika – so gently spiced it just adds warmth. A rind of Parmigiano Reggiano melts in the chowder adding a kick of umami.
The deliciously dense creamy corn soup is traditionally thickened with milk or cream, however, I use potatoes to give it a creamy consistency, and crunchy homemade croutons to add texture. Chicken pieces are the perfect addition.
Thai Rice Soup Recipe for Khao Tom Gai
Our easy Thai rice soup recipe with chicken and soft-boiled eggs makes khao tom gai, a beloved single-bowl meal in Thailand eaten any time of day, whether for breakfast, brunch, lunch, dinner, or supper. It’s another one of our best leftover rotisserie chicken recipes.
While I make a stock from the water the chicken is poached in then simmer leftover rice in that aromatic stock, you could make a stock from your rotisserie chicken carcass or use a store-bought stock or stock cubes.
Instead of topping the rice soup with the shredded poached chicken, use your rotisserie chicken pieces, as well as soft-boiled eggs with runny yolks, a sprinkle of sliced scallions and crispy fried onions, and sliced chillies to add heat.
Burmese Chicken Coconut Soup Recipe for Ohn No Khao Swe
This ohn no khao swe recipe for Myanmar’s Burmese chicken coconut noodle soup is one of the most popular chicken recipes on the site and another of our best rotisserie chicken recipes.
Our ohn no khao swe recipe will make you one of Myanmar’s most-loved soups alongside mohinga. Terence’s rendition combines the best of the many bowls we slurped on our travels, starting with the first ohn no khao swe we savoured at Yangon’s grand old hotel, The Strand.
Ohn no khao swe consists of egg noodles in an aromatic chicken soup with a coconut milk base, and chicken drumsticks, although we use poached chicken breasts in this recipe, and you can use rotisserie chicken pieces. Garnish with crunchy fried noodles, boiled eggs, shallots, fried garlic, dried chilli, lime, and coriander (cilantro).
Cambodian Chicken Noodle Soup Recipe for Kuy Teav
This traditional Cambodian kuy teav recipe makes one of Cambodia’s most popular breakfast noodle soups called kuy teav sach moan. It’s made in the home but also eaten at markets, roadside kuy teav stalls and simple eateries.
We use succulent poached chicken breasts in this recipe, but anything goes in Cambodia, where brown chicken meat is favoured, so you can use whatever chicken meat you have left on your rotisserie chicken leftovers.
This chicken soup is in the restrained style you’d typically find in a simple local eatery or market or street food stall in Cambodia. A good clear flavourful stock is the hallmark of this soup rather than a bowl abundant with ingredients.
Bang Bang Chicken Salad Recipe
Our bang bang chicken salad recipe is based on one of our all-time favourite Chinese dishes, the classic Sichuan bang bang chicken typically served as one of an array of starters at Sichuanese restaurants.
It was while testing poached chicken breast recipes that the idea of transforming the delightfully tongue-tingling, spice-laden bang bang chicken into a lighter yet still filling salad came to us, and it’s been on repeat for lunch and summer dinners ever since.
But of course you can use rotisserie chicken pieces instead. Crisp lettuce, crunchy cucumbers and fresh coriander really lighten it up, turning it into a salad as addictively delicious as its mother dish.
It’s a cinch to make, too, and comes together quickly, even more quickly if you use pieces of your leftover rotisserie chicken, breasts, thighs, skin and all.
Shredded Chicken Salad Recipe with Cucumber, Carrot and Daikon
This shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil makes a deliciously light yet filling salad that’s perfect for a casual lunch or dinner. Like so many of our original dishes, this shredded chicken salad recipe was the result of an experiment with leftovers.
We had a little Sichuan sesame sauce left over from a bang bang chicken salad we’d had for dinner the previous night, plus loads of grated carrot and daikon from the char siu pork burger recipe with Asian slaw we’d just photographed and published.
We had shredded poached chicken breasts in the fridge (but you can use your leftover rotisserie chicken instead), plenty of crunchy cucumbers, and sprigs of fresh coriander I’d picked from our balcony herb garden.
I threw it all in a bowl, added chilli oil to what was left of the sesame sauce, drizzled that over the lot, dished it up, and sprinkled on some sesame seeds. So good.
Vietnamese Chicken Salad Recipe
This classic Vietnamese chicken salad recipe will make you a fantastic year-round salad and another of our best rotisserie chicken recipes.
It’s fresh, fragrant, textured, and flavourful, not only courtesy of the ingredients, but that quintessential Southeast Asian salad dressing of fish sauce, lime juice, sugar, garlic, and chilli. We make it with pulled poached chicken but you can use rotisserie chicken pieces.
In summer, you can eat it just as it is, as a one-bowl meal or with other salads, and maybe slices of crusty baguette. In winter, you can serve it with warm chicken alongside a warm Vietnamese rice porridge or hot Vietnamese soup.
Lao Shredded Chicken Salad Recipe for Yum Gai Tom
Our Lao shredded chicken salad recipe with fragrant herbs, fish sauce and lime juice makes yum gai tom, based on a recipe by the late Phia Sing, head chef of the Royal Palace in Luang Prabang, from the book Traditional Recipes of Laos.
It’s made with crunchy cucumbers, fresh coriander, dill and mint, and poached chicken breast, but it’s another shredded chicken salad for which you can easily exchange the poached chicken with leftover rotisserie chicken pieces.
Phia Sing used a whole chicken, in fact, along with two ripe tomatoes, which he dipped in hot water for a minute, peeled, halved, sliced lengthways and discarded the core and seeds. I’ve skipped the tomatoes, but you could certainly add those.
The palace chef also used shallots and garlic, which he placed in the embers of a charcoal fire (I will give that a go one day and report back), and only used coriander. I’ve added fresh mint and fresh dill, which are found in a lot of Lao salads, and are so refreshing.
Mexican Chicken Tinga Taco Recipe
Another of our best chicken recipes, this easy Mexican chicken tinga taco recipe makes warm soft flour tortillas with delicious Mexican chicken tinga – or tinga de pollo – grilled corn charred on a griddle pan, zingy pickled purple shallots and pickled purple cabbage, sprinkled with crumbly Mexican cotija and aromatic coriander.
Chicken tinga, which is essentially comprised of shredded chicken breast (but for which you can also use pulled rotisserie chicken) has a soft texture, so we felt our chicken tinga recipe needed a little crunch, hence we use corn.
The Mexican chicken tinga is easy to make. You just divide the chicken tinga and corn between the tacos, then garnish with the quick pickles, Mexican cotija (or another similarly white cheese) and fresh coriander, and serve with dishes of pickles, cotija cheese, lime quarters, coriander, and hot sauces.
Cambodian Chicken Rice Soup Recipe for Borbor Sach Moan
Our Cambodian chicken rice soup recipe makes borbor sach moan, Cambodia’s chicken congee, and it’s another of our best rotisserie chicken recipes.
This nourishing dish is a classic Cambodian-Chinese comfort food favourite and while this recipe uses chicken breasts poached in stock, here in Cambodia, you’ll also find bowls of borbor with pork, meatballs, fish, dried fish, seafood, snails, and frog legs. So there’s definitely no problem with you using cooked rotisserie chicken pieces.
A range of condiments are also sprinkled, splashed and doused on Cambodian congee, including fish sauce, dried fish floss, chilli oil, chilli flakes, pickles, and fresh aromatic herbs. Borbor doesn’t get as much attention as Cambodian breakfast noodle soups, such as kuy teav and nom banh chok, but it’s just as delicious.
Mexican Chilaquiles with Shredded Chicken Recipe
This easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa makes chilaquiles verdes, and it’s another one of our best rotisserie chicken recipes.
A pre-Hispanic Aztec dish, chilaquiles has long been a popular Mexican breakfast dish, but one that is eaten at any time of day.
Filling and comforting, it makes for a fantastic lunch or dinner, while my Mexican friends used to tuck into late-night bowls after an evening spent bar-hopping and clubbing, swearing it was the best hangover cure.
To make your shredded chicken for chilaquiles, you can use all and any part of your leftover rotisserie chicken.
Shredded Chicken Tacos Recipe with Avocado and Vegan Chilli
Our shredded chicken tacos recipe with smashed avocado, vegan chilli and Mexican pickled onions and pickled cabbage makes a fantastic filling lunch or light dinner that’s a cinch to make and can be assembled quickly.
It’s another one of our best rotisserie chicken recipes as you can really use any parts of your rotisserie chicken.
Plan ahead and prepare the chilli in advance and it means no cooking – aside from warming up the tortillas in a pan. Pop a fried egg on top for a breakfast taco.
Do let us know in the comments below if you make any of our best leftover rotisserie chicken recipes as we’d love to hear how they turned out for you.