ROAST CHICKEN LEFTOVER RECIPE RECIPES

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LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES



Leftover Roast Chicken Soup Recipe | Allrecipes image

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

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

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 ROAST CHICKEN PIE RECIPE - OLIVEMAGAZINE



Leftover Roast Chicken Pie Recipe - olivemagazine image

Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day

Provided by Adam Bush

Categories     Family

Total Time 1 hours

Number Of Ingredients 10

olive oil
chestnut mushrooms 250g, quartered
leeks 2, trimmed and chopped
butter 25g
plain flour 2 tsp
strong chicken stock 300ml
crème fraîche 4 tbsp
cooked chicken 500g, cut into large chunks
flat-leaf parsley chopped to make 1 tbsp
ready-rolled puff pastry 320g sheet

Steps:

  • Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.
  • Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
  • Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
  • Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.

Nutrition Facts : Calories 821 calories, FatContent 57 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fibre, ProteinContent 43 grams protein, SodiumContent 1000 milligrams of sodium

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    7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish. 

    8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.

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