How to Stretch One Rotisserie Chicken into Three Delicious Meals

We’ve all been there. Staring at a fresh, warm rotisserie chicken from the store and thinking “what can I make with this?” With a little creativity, you can turn that one chicken into multiple comforting, home-cooked meals that make the most out of your time, money, and ingredients. That’s exactly what I did this week. It never ceases to amaze me how far one chicken could go!

Step 1: Shred and Save Everything

As soon as I got home after picking up the boys, I shredded the entire rotisserie chicken by hand. I separated the meat into portions and saved the carcass, skin, and bones to make a tasty, homemade broth. It’s a small step that makes a big difference in flavor and nutrition later.

Step 2: Make Homemade Chicken Broth

Ingredients:

• Chicken carcass (bones, skin, leftover bits)

• 10–12 cups water

• 1 onion, quartered (optional)

• 2–3 garlic cloves (optional)

• 1–2 stalks celery (optional)

• Salt and pepper to taste

Directions:

1. Place everything in a large pot and cover with water.

2. Bring to a boil, then reduce to a low simmer.

3. Simmer gently for about 1½ hours.

4. Strain the broth, discarding bones and skin.

5. Store in jars or containers. Use immediately, refrigerate for up to 5 days, or freeze for later.

You’ll end up with flavorful, golden broth that’s perfect for soups, risottos, or any recipe calling for stock.

Step 3: Lemon Chicken Risotto (Meal #1)

I used about half of the shredded chicken for this creamy, cozy dish.

Ingredients:

• 1 tablespoon olive oil or butter

• 1 small onion, finely chopped

• 1 cup Arborio rice

• 4 cups chicken broth (homemade or store-bought)

• 2 cups cooked shredded chicken

• 2 tbsp lemon juice

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley (optional)

Directions:

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft.

2. Stir in rice and cook for 1 to 2 minutes until slightly toasted.

3. Add broth, one ladle at a time, stirring frequently and allowing it to absorb before adding more.

4. When rice is creamy and tender (about 20–25 minutes), stir in chicken, lemon juice, Parmesan, and seasonings.

5. Garnish with parsley and enjoy!

   
   

Step 4: Chicken Salad (Meal #2)

I used about ¼ of the chicken for this. It made two hearty servings — perfect for lunch!

Ingredients:

• 1 cup shredded chicken

• 2 tablespoons mayonnaise (or Greek yogurt)

• 1 teaspoon Dijon mustard

• ¼ cup diced celery

• 1 tablespoon chopped red onion or green onion

• Salt, pepper, and a squeeze of lemon juice

Directions:

Mix it all together and serve it on whole-grain bread, in lettuce wraps, or with crackers.

Step 5: Homemade Chicken Noodle Soup (Meal #3)

With the last bit of chicken and your homemade broth, you can pull together a simple, comforting soup.

Ingredients:

• 1–2 cups chicken broth

• ½ – 1 cup shredded chicken

• ¼ cup diced carrots

• ¼ cup diced celery

• ¼ cup egg noodles (or any pasta you have)

• Salt, pepper, and herbs (like thyme or parsley)

Directions:

1. Bring broth to a simmer and add vegetables.

2. Cook until tender, about 10 minutes.

3. Add noodles and cook until soft.

4. Stir in the chicken and heat through.

Perfect for a cozy lunch or light dinner!

It’s so satisfying to see how far one rotisserie chicken can go. With a bit of planning, you can stretch it into multiple homemade meals like this risotto, salad and soup. The fresh broth is always such a bonus to have on hand. When I freeze any leftovers, I just try to plan ahead and set some in the fridge to thaw out before a meal I have planned. I hope you give this one a try in your kitchen soon!