LEFT-OVER CHICKEN CARCASS SOUP RECIPE - FOOD.COM
Make and share this Left-Over Chicken Carcass Soup recipe from Food.com.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
- 2. Bring to a boil then simmer at least 2 hours.
- 3. Using a cheese cloth strainer. pour soup over and into another pot.
- 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
- 5. Add the remaining 4 carrots and stalk of celery to the soup.
- 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
- 7. Put cooked noodles into the pot and serve!
Nutrition Facts : Calories 256.4, FatContent 3.7, SaturatedFatContent 1, CholesterolContent 39.9, SodiumContent 810.1, CarbohydrateContent 42.9, FiberContent 3.9, SugarContent 5.5, ProteinContent 12.5
CHICKEN SOUP RECIPE | BBC GOOD FOOD
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
- Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
- Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
- Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
Nutrition Facts : Calories 339 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 39 grams protein, SodiumContent 2 milligram of sodium
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CHICKEN SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Soup
Cuisine British
Calories 339 calories per serving
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
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