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Leftover Rotisserie Chicken

dream_of_giusti Apr 16, 2008 09:09 AM

What should I do with leftover rotisserie chicken tonight? My pantry is kind of bare so I'm not trying to get fancy. Any ideas? I do want to really enjoy my meal.

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  1. m
    mar52 RE: dream_of_giusti Apr 16, 2008 09:25 AM

    Do you have tortillas?

    beans and vegetables for soup?

    Paprika and noodles?

    Curry powder and rice?

    1. danhole RE: dream_of_giusti Apr 16, 2008 09:32 AM

      If you tell us what is in your pantry we could be more helpful.

      1 Reply
      1. re: danhole
        dream_of_giusti RE: danhole Apr 16, 2008 12:26 PM

        I have all of the above that mar asked about. I feel like I know what I want to make but can't think of it.... I have all of the basic staples + white wine, garlic, basil, cilantro, almost no cheese. I would like to make something quick to last for 2 days of lunches.

      2. d
        dream_of_giusti RE: dream_of_giusti Apr 16, 2008 12:27 PM

        If anyone could tell me how to make lemon rice soup with the few scraps in my pantry I would be happy.

        1. t
          tartandsole RE: dream_of_giusti Apr 16, 2008 01:47 PM

          Here is a very simple recipe for lemon rice soup:
          3 1/2 cups reduced-sodium fat-free chicken broth
          1/4 cup long-grain rice
          2 cloves garlic, minced
          1/4-1/3 cup fresh lemon juice (plastic lemon with juice works just fine)
          1 egg, lightly beaten
          2 tablespoons finely chopped parsley
          white pepper, to taste

          1Heat broth to boiling in medium saucepan; stir in rice and garlic.
          2Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
          3Reduce heat to low.
          4Mix lemon juice and egg; slowly stir mixture into soup.
          5Stir in parsley; season to taste with salt and white pepper.

          1 Reply
          1. re: tartandsole
            morwen RE: tartandsole Apr 16, 2008 05:43 PM

            I do the above but instead of the canned broth, I pull all the meat off the carcass, set it aside and then throw the carcass in a pot of water with chopped carrots, celery, onion, parsley and a little pepper and simmer for awhile. I don't bother with salt because usually there's enough salt in rotisserie chicken spice. I taste the broth at the end and adjust then if it needs salt. Then I strain out the veggies and bones and have the stock for my soup. Might as well use 100% of that chicken!

          2. e
            EllenMM RE: dream_of_giusti Apr 16, 2008 03:56 PM

            I've been making a curried chicken salad with leftover rot. chicken - diced celery, apples, red onion, green pepper, raisins. Melt some butter and cook curry powder to get a more mellow taste. Mix all of the above with some mayo/yogurt (or sour cream) mixture and add a bit of chutney.

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