HOW TO MAKE CHICKEN SOUP WITH LEFTOVER CHICKEN RECIPES
LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Vegetable Soup
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
- Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 32.7 g, CholesterolContent 0 mg, FatContent 0.2 g, FiberContent 4.8 g, ProteinContent 3.9 g, SaturatedFatContent 0.1 g, SodiumContent 22.4 mg, SugarContent 2.9 g
LEFTOVER CHICKEN RECIPES - BBC GOOD FOOD
Make the most of leftover chicken with these budget-friendly recipes, from soups and salads to thrifty family curries and nourishing stir-fries
Provided by Good Food team
Number Of Ingredients 1
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CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES
This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving
- For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
- Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
- Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
- About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
- Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
- Add the carrots and celery and cook for a further 5 minutes.
- When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
- Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
- Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
- Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
- Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.
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Reviews 4.9
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Calories 298 per serving
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