Leftover Roast Chicken Soup Recipes

LEFTOVER ROAST CHICKEN SOUP

Steps:

• To make the Leftover Roast Chicken Soup in your slow cooker, see the Slow Cooker Variation below.To make the Leftover Roast Chicken Soup on your stovetop, combine the chicken carcass and any residual meat and desired aromatics in a large stock pot (5- to 8-quart capacity) and fill the pot with water so the chicken is fully submerged. Set over the lowest of low heat, lid that puppy 3/4 of the way so the water can evaporate a little bit but not too much, and leave it for at least 6 hours, skimming any scum that accumulates on the surface of the stock but leaving any puddles of fat. [Editor's Note: Christina Tosi leaves the stock simmering overnight. You may or may not wish to do the same. We guess it depends on your level of risk taking and whether your homeowner's insurance is up to date.]
• Remove the pot from the heat. Your kitchen smells amazing, right? Strain the liquid from the chicken into another large pot and let the solids rest in the strainer. Walk away for a little while. Brush your teeth. Brush your hair. The chicken should be cool enough to handle at this point.
• Using your hands, separate the chicken meat from the bones, aromatics, and gelatin. Don't be grossed out-put your best farm girl face on, roll up your sleeves, and get to work. This should yield 2 to 3 cups light and dark meat, depending on how much chicken you ate the night before. Toss the bones and stuff in the trash. Add the shredded chicken to the pot with the broth. (You can cover and refrigerate the soup until dinnertime.)
• Bring the soup to a gentle simmer. If you want, you can clean out your fridge by throwing in a handful of baby carrots, chopped onion, Brussels sprouts, spinach, or whatever else you've got languishing in your vegetable bin. It'll taste awesome. Simmer until the soup is warmed through and any vegetables are tender.
• Stir in the soy sauce, apple cider, and black pepper to taste and ladle into bowls.

ROAST CHICKEN LEFTOVER SOUP

Steps:

• Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep).
• Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well.
• Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes.
• After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock.
• Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock.
• Strip the chicken off the bones using a fork and discard the bones; put chicken to one side.
• In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir.
• Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it.
• Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.

CHICKEN SOUP

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.