Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

It’s time to change the way you look at leftovers. Instead of tossing the bones from your store-bought rotisserie chicken away, drop them into a pot of water and let them simmer into a rich, flavorful chicken broth that puts store-bought cartons to shame. You can then use that homemade broth to make a simple yet cozy potato soup. Packed with creamy Yukon Gold potatoes, a hint of poultry seasoning, and a generous handful of fresh dill, this dish proves that you don’t need a hefty grocery budget or fancy ingredients to make something truly extraordinary.

I am officially unemployed. Yeah. Well, not really, yeah, but you know? I’m rolling with it. I’m stressing about it. I’m living with it. I’m hunky-dory with it, and then I’m not. Pretty much, I’m all over the place. Honestly, it just depends on the day. Because, you know what? It’s been a freaking year. And when it comes to craptastic yearly events, losing a job, along with my entire team, except for one scum of the earth repeat scab, simply doesn’t even come close to losing my Dad in early March.

Will I find another job? One would surely hope so. Will it be a pain in the butt? Most likely. But at the same time, it’s given me the time and space to deal with “All the things.” And, yeah, there are so many things. Things I had absolutely zero idea about in 2025. I’m learning, though. One little thing at a time. But, understandably, I’m also obviously way freaked out when it comes to finances right now. So, yes, you better believe there are days when I choose to buy a rotisserie chicken instead of going out to eat for lunch.

Lately, chicken salad has become a frequent favorite, along with pulled chicken with whatever else we happen to have going on in our fridge at the moment. I mean, seriously, the price of one chicken is often less than a fast-food meal, and you can bet your bottom dollar that I can stretch that wee lil’ chicken out into two, three, and sometimes even four meals. So when I made this soup recently, I couldn’t help but think about our previous recipe for Budget-Friendly Chunky Potato Soup with Thyme. And then inspiration hit. Why not create a new recipe series?

Budget-friendly potato soup recipes, using homemade chicken broth from a store-bought rotisserie chicken. ‘Cause y’all know I’m not gonna even think about throwing the skin or bones of a rotisserie chicken away, when all I have to do is boil them down in some water for a bit to create a simple homemade broth. Heck, even when I do finally manage to get around to being employed again, I may still keep this series going. Because right now, I think every single one of us will admit that saving money is something we all need in our lives. Whether we’re employed or not.

Ingredients:

Homemade Chicken Broth:

• Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
• 12 Cups of Cold Water

Potato Soup:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 6 Cups Homemade Chicken Broth
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Finely Ground Black Pepper
• 1 Teaspoon Poultry Seasoning
• 5 Medium Yukon Gold Potatoes, Peeled & Diced (Approximately 4 Cups)
• 3/4 Cup Heavy Whipping Cream
• 1/4 Cup Fresh Dill, Finely Chopped (Divided)

Directions:

Homemade Chicken Broth:

1. Place the bones and skin of the rotisserie chicken in a large stock pot or Dutch oven.
2. Add the cold water and cook on high heat for 25 minutes.
3. Lower the heat to medium and cook for an additional 35 minutes.
4. Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine mesh strainer over a large bowl to remove all of the chicken bones and skin. Discard the bones and skin. Refrigerate the broth in an airtight container until use. Before use, use a spoon to skim any congealed fat off the top of the broth.

Potato Soup:

1. Place the olive oil in a large stock pot or Dutch oven over medium heat. When the oil is hot, add the diced onion. Sauté for 5 minutes, stirring often.
2. Add the broth, salt, pepper, poultry seasoning, and potatoes. Increase the temperature to high and bring to a rolling boil.
3. When the soup comes to a rolling boil, cook for 10 minutes, stirring occasionally, until the potatoes are soft and tender.
4. Lower the temperature to medium, add the heavy whipping cream and the dill. Save a little bit of the dill for garnish. Cook for 5 minutes, stirring often.
5. Blend half of the soup in a traditional blender until smooth. Pour the blended soup back into the unblended soup and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with the reserved dill when serving.

Suggestions:

• When I purchase a rotisserie chicken, I usually remove the skin. Instead of simply tossing it out, I add it to the pot when making homemade broth. It adds lots of flavor. However, if you prefer to leave the skin on your rotisserie chicken, just use the bones to make the homemade broth for this soup.
• I refrigerate the broth overnight, and then skim any fat off the top and discard it. However, if you want to make the soup the same day as the broth, you can skip this step. There will be a little bit more fat in the soup, but it shouldn’t be overly greasy.
• You will probably end up with approximately 8 cups of homemade chicken broth. Refrigerate or freeze the remaining broth for another recipe, or just go ahead and add it to this soup. If you add it to the soup, you may wish to add one or two more potatoes.
• 5 medium potatoes weigh approximately 1 1/2 pounds and will yield approximately 4 cups of peeled and diced potatoes. Make sure to cut the potatoes into bite-sized, uniform pieces so that they cook at the same rate. If you cut your potatoes into larger-sized pieces, you may need to add more cooking time.
• I did not cover this soup while it was cooking because I wanted the liquid to reduce. Feel free to cover it if you would like; just make sure to stir the soup occasionally.
• If you don’t have heavy whipping cream, replace it with 3/4 cup of milk and 1/4 cup of salted or unsalted butter. If you are using salted butter, you may want to reduce the amount of salt you add to the soup.
• You can replace the fresh dill with dried dill if you choose. I suggest using a tablespoon or two of dried dill. Start with one and add more if you prefer more dill flavor.
• This soup will yield 4 servings.

Improvements:

• Garnish this soup with freshly shredded cheddar cheese, crumbled bacon, or finely chopped scallions.
• Serve this soup with these Savory Zucchini Drop Biscuits, these Baked Homemade Buttery Herb Croutons, or these Sweet Dill White Cheddar Cheez-It Crackers.
• Add a few peeled and diced carrots to this potato soup.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Potato Soup Recipes.

Print

Yum

Budget-Friendly Potato Soup with Fresh Dill

Ingredients:

Homemade Chicken Broth:
• Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
• 12 Cups of Cold Water
Potato Soup:
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 6 Cups Homemade Chicken Broth
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Finely Ground Black Pepper
• 1 Teaspoon Poultry Seasoning
• 5 Medium Yukon Gold Potatoes, Peeled & Diced (Approximately 4 Cups)
• 3/4 Cup Heavy Whipping Cream
• 1/4 Cup Fresh Dill, Finely Chopped (Divided)

Directions:

Homemade Chicken Broth:
1. Place the bones and skin of the rotisserie chicken in a large stock pot or Dutch oven.
2. Add the cold water and cook on high heat for 25 minutes.
3. Lower the heat to medium and cook for an additional 35 minutes.
4. Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine mesh strainer over a large bowl to remove all of the chicken bones and skin. Discard the bones and skin. Refrigerate the broth in an airtight container until use. Before use, use a spoon to skim any congealed fat off the top of the broth.
Potato Soup:
5. Place the olive oil in a large stock pot or Dutch oven over medium heat. When the oil is hot, add the diced onion. Sauté for 5 minutes, stirring often.
6. Add the broth, salt, pepper, poultry seasoning, and potatoes. Increase the temperature to high and bring to a rolling boil.
7. When the soup comes to a rolling boil, cook for 10 minutes, stirring occasionally, until the potatoes are soft and tender.
8. Lower the temperature to medium, add the heavy whipping cream and the dill. Save a little bit of the dill for garnish. Cook for 5 minutes, stirring often.
9. Blend half of the soup in a traditional blender until smooth. Pour the blended soup back into the unblended soup and stir to combine.
10. Season with salt and pepper to taste.
11. Garnish with the reserved dill when serving.

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We all love the convenience of a store-bought rotisserie chicken for a quick weeknight dinner, but what if I told you that the best part of the rotisserie chicken is the part that you’ve been throwing away? The next time you buy a rotisserie chicken, instead of tossing out the leftover bones, place them in a large pot, cover them with cold water, and allow them to simmer for about an hour on your stovetop. You’ll end up with a homemade broth that’s richer and more flavorful than anything you can pour from a carton. And, by using this simple, homemade chicken broth to make these potato soup recipes below, you’ll see that you don’t need to spend a lot to make amazing food with just a few basic ingredients.

Budget-Friendly Chunky Potato Soup with Thyme

Make sure to check out all of the other great Sunday Funday “Potatoes” recipes below. A huge thanks to Culinary Cam and A Day in the Life on the Farm for hosting this event.

• Appe Batata Vada by Sneha’s Recipe
• Baked Spicy Herby Potato Wedges by Sizzling Tastebuds
• Baked Potato Soup by Sid’s Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby’s Curly Fries by Amy’s Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream – Yes! by Culinary Cam
• Jacket Potatoes | Baked Potatoes by Mayuri’s Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen’s Kitchen Stories
• Warm Potato Salad by A Messy Kitchen