LEFTOVER ROASTED CHICKEN SOUP RECIPES

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26 LEFTOVER ROTISSERIE CHICKEN RECIPES – THE KITCHEN COMMUNITY



26 Leftover Rotisserie Chicken Recipes – The Kitchen Community image

Leftover rotisserie chicken recipes help you to save time, eat healthily, and try new things. Whether you are cooking for meal prep, making a quick lunch, or feeding a family, these rotisserie chicken recipes are all delicious and simple to make! Source: savorynothings.com 1. Rotisserie Chicken Quesadilla Chicken quesadillas can be made in a flash. Dressing

Provided by Cassie Marshall

CHICKEN SOUP RECIPE | BBC GOOD FOOD



Chicken soup recipe | BBC Good Food image

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

1 tbsp olive oil
2 onions, chopped
3 medium carrots, chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove, crushed
squeeze of lemon juice
cheese scone, to serve (see tips below)

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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