"Leftover Deli-roasted Chicken" Soup
Yield: 2 to 3 quarts soup, depending on what you add!
After you've carved off the great majority of meat from a crispy, juicy roasted chicken, you can still make a delicious meal from what's left. Start with my basic soup recipe then add your favorite seasonings and ingredients.
Peel and chop onion, saving the skin for the stock. Chop celery and carrots and save any trim for the stock. Place chicken carcass in a large soup pot and add chicken broth. Add any trim from onions, celery and carrots. Bring pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour over low heat.
Strain stock, pressing hard on the meat and vegetables to squeeze out juices. Pick off any extra chicken meat and reserve it. Discard bones and vegetable trim. Season stock with salt and pepper.
Return the empty pot to the stove and heat oil over medium heat. Sauté onions, celery and carrots until tender. Pour in stock and add reserved cooked chicken meat. At this point you may finish your soup in a variety of ways. This is the part where you open your pantry or refrigerator and say "hmmm."
- Simmer pasta, rice or other grains in the soup until tender
- Fold in cooked beans, tomatoes or leftover vegetables
- Stir in mashed potatoes and a pinch of sage
- Add garlic, fresh herbs or spices for a vibrant touch
- Add ginger, red curry and coconut milk for Asian flavor
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.