"Leftover Deli-roasted Chicken" Soup
Yield: Makes 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.
- 1 onion Add to list
- 3 stalks celery Add to list
- 2 carrots Add to list
- Carcass and leftover meat from a PCC deli-roasted chicken Add to list
- 2 quarts water or organic chicken broth Add to list
- Salt and pepper, to taste Add to list
- 3 tablespoons vegetable oil Add to list
- A myriad of additions (see below) Add to list
Peel and chop the onion, saving the skin for the stock. Chop the celery and carrots and save any trim for the stock. Place the chicken carcass in a large soup pot and add the water or broth. Add any trim from the onions, celery and carrots. Bring the pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour.
Strain the stock, pressing hard on the meat and vegetables to squeeze out the juices. Pick off any extra chicken meat and reserve it. Discard the bones and vegetable trim. Season the stock with salt and pepper.
Place the empty pot back on the stove and heat the oil. Sauté the onions, celery and carrots until tender. Pour in the stock and add any 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 flavorful soup until tender
- Fold in cooked beans, tomatoes or left-over vegetables
- Stir in mashed potatoes and sage
- Add garlic, fresh herbs or spices for a vibrant touch
- Add ginger, red curry and coconut milk for an 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.
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