ROAST CHICKEN SOUP

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In these economic times I have found I am more motivated to 'get around' to making soup from chicken leftovers instead of allowing them to go to waste. Preparing the chicken with soup in mind, I've managed to save time and energy as well as creating a few really tasty and healthy meals. I usually use Mrs. Dash [yellow lid] for seasoning, but generally speaking, any rub or prep method that is your go-to will work well. I include spaghetti squash as one of my vegetables because it is my favorite soup vegetable! Really, any vegetables you like work well here. Cooking time is really overnight, but [wow!] that seems intimidating since so much is hands off, so I just put a few hours for thorough chicken cooking time and soup simmering. Every ingredient is optional.

Provided by morlin

Categories     Stocks

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion
1 spaghetti squash
2 cups mushrooms
1 head garlic
2 tomatoes, quartered
2 medium baking potatoes, quartered
1/2 cup bulgur, quinoa (or any favorite soup grain)
1 roasting chicken
seasoning

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.

Nutrition Facts : Calories 487.9, Fat 30.4, SaturatedFat 8.1, Cholesterol 121.9, Sodium 127.2, Carbohydrate 21.6, Fiber 3.1, Sugar 2.1, Protein 32

Christopher Arizmendi
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Thanks for sharing this recipe!


Boniface boniface
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I'm going to try this recipe this weekend.


Zuldaan 678
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This is a great recipe for a cold winter day.


Knieam TheDream
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I'll definitely be making this again!


Tshepo Louis Radebe
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Delicious!


shree shant Khatiwada
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This soup was a bit too salty for my taste. I think I would use less salt next time.


Ayan Abran Nadim
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I'm not a big fan of chicken soup, but this recipe was actually really good! The broth was rich and flavorful, and the chicken was tender and juicy. I would definitely recommend this recipe to anyone who loves chicken soup.


Sindhi Chokro
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This soup was easy to make and turned out great! I used a rotisserie chicken to save time, and the soup was still very flavorful. I will definitely be making this again.


king Q11
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Overall, this soup was pretty good. The broth was flavorful and the chicken was tender. However, I found the vegetables to be a bit overcooked.


Ricky Lyle
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This soup was a bit bland for my taste. I think I would add more herbs and spices next time. The chicken was also a bit dry.


Ramzan Kallu
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Wow! This soup is incredible! The broth is so flavorful and the chicken is so tender. I love the addition of the vegetables, which add a nice touch of sweetness. I will definitely be making this soup again.


Ritesh Adhikari
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This roast chicken soup was an absolute delight! The flavors were rich and complex, with a perfect balance of herbs and spices. The chicken was fall-off-the-bone tender, and the vegetables were cooked to perfection. I will definitely be making this s


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