Roast Chicken Soup Recipes

ROASTED CHICKEN NOODLE SOUP

Steps:

• In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).

HOMEMADE ROASTED CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
• Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
• Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
• Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
• Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
• While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

ROAST CHICKEN AND VEGETABLE SOUP

Steps:

• Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

EASY SOUP MAKER ROAST CHICKEN SOUP

Steps:

• Put the onion, carrot, thyme, stock, and peas into a soup maker, and press the 'chunky soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, stir in the shredded roast chicken, and leave to warm through while you mix the yogurt, garlic and lemon juice together. Season the soup, and pour into bowls. Stir in some of the yogurt and serve.

ROAST CHICKEN SOUP

Steps:

• Drizzle some of the olive oil in the bottom of a roasting pan and move it around to discourage sticking.
• Wash, seed and quarter the squash and place in the pan peel-side down. Add quartered onion, potatoes, tomatoes, mushrooms and any other vegetables you like to the pan, distributing them evenly. **Note: Celery does not roast well.
• Prepare the garlic head for roasting by removing any loose peel/paper and slice the top off, exposing each of the cloves. Tuck the head in the pan among the vegetables and drizzle a bit of olive oil over it.
• Season chicken as desired and place right on top of the vegetables. They act as a rack and the chicken seasons the vegetables wonderfully.
• Roast in 450F oven for 20 minutes then turn oven down to 400F for remaining cook time [usually 45 minutes for me, but this all depends on bird weight].
• After chicken is thoroughly cooked the vegetables will also be cooked. Time to plate and serve -- enjoy your wonderful roast chicken and vegetable dinner :).
• Once dinner is over, remove remaining meat from bones. I set the breast meat aside for sandwiches and save the rest for the soup. Place the bones in your crock with a bay leaf and just enough water to cover and let it simmer overnight at low setting. [Mine only has a low/high cook option] Don't forget to add the drippings from the pan.
• Next morning I scoop out the bones and leaf to discard. I also strain the broth, though it probably isn't necessary. Fat can be scooped from the top of the stock at any time you like but it should be minimal.
• Add the leftover roasted vegetables cut into bite size pieces. A quick chop should do since they're already cooked and easy to cut. [If you use the spaghetti squash, be sure to scrape out/use all the goodness and discard the peel] Also add bite size pieces of the meat.
• Mince and add as much of the roasted garlic as desired. The whole head may be too much for your taste, but the cloves have many other wonderful uses so it wont go to waste :).
• Taste the stock and add seasoning to preference.
• At this point the soup is ready to serve [pack for lunches]. I allow it to simmer throughout the day as the flavors will continue to develop.
• Optional - Add a cup of grain here. It will cook as the soup simmers.

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.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

LEFTOVER ROAST CHICKEN SOUP

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.