Leftover Roast Chicken Soup

Leftover Roast Chicken Soup

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Nikki
Recipe by  Nikki

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  1. 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.
  2. 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.
  3. Season to taste with salt and pepper and serve.

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Reviews (9)

Rate This Recipe
Lois Lane
37

Lois Lane

This is a handy recipe when you have a leftover chicken carcass, but it does need to be livened up. I add chicken boullion, poultry seasoning & whatever else I feel like. But a good basic soup.

I'm nuts too...
25

I'm nuts too...

Unimpressive. I had to add 1/4 cup of Wyler's shakers instant bouillon so that it would have a taste. I also added celery & noodles to make it into "Awesome chicken noodle soup" that is found on this site. It makes a good stock, but then why not just call it leftover roast chicken STOCK. Very misleading.

LINDA MCLEAN
24

LINDA MCLEAN

I agree with MC_MA_OF 3 that it was very bland. The only way I like to make chicken soup IS with a left over chicken carcass. The roasting gives the soup a much better flavor, however, you really need to add a lot more seasonings, including salt, which I normally don't cook with, but in a soup, you do need some. By the way, "Mom Of Three", I got a charge out of reading a couple of your reviews. Darn, no tomato juice in the house!!!!

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