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–+ servings
Juicy roasted chicken garnished with herbs and garlic on a rustic plate.
Victor Eskew

Rotisserie Chicken for Soups and Stews

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This batch component transforms convenient rotisserie chicken into ready-to-use diced meat for soups, stews, and casseroles. Vacuum seal and freeze for up to three months, giving you quick access to cooked protein that multiplies into dozens of weeknight meals. One simple prep session yields six generous portions.
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Servings: 6
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole Rotisserie Chicken store-bought, yields approximately 2 lb of pulled meat

Equipment

  • Knife
  • Cutting Board
  • Vacuum Sealer
  • Vacuum Seal Bags

Method
 

  1. Remove the skin from the chicken.
  2. Pull all the meat from the bones.
  3. Discard the skin and bones.
  4. Roughly chop the meat into bite-sized pieces.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

Vacuum sealing prevents freezer burn and extends storage life up to three months; label bags with date and weight. If you don't have a vacuum sealer, use freezer-safe zip bags and press out as much air as possible. This component works in any recipe calling for cooked, diced chicken—from chicken noodle soup to pot pie to casseroles. Buy rotisserie chickens on sale and batch process multiple birds at once to maximize efficiency. Each 2-pound chicken yields approximately 3 cups of usable meat. Thaw overnight in the refrigerator or use the defrost setting on your microwave for quick deployment.

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