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A Hearty Classic to Warm Your Soul: Classic Leftover Roast Chicken Soup
There’s nothing quite like the comforting aroma of a classic leftover roast chicken soup filling your kitchen on a chilly day. View the recipe below!
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Classic Leftover Roast Chicken Soup
Ingredients
- 1 leftover roast chicken frame – bones, giblets, etc.
- 8 cups water (or as needed to cover)
- 4 large potatoes, diced
- 2 large carrots, sliced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tsp coriander powder (my secret ingredient)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Start by breaking down your leftover roast chicken frame into manageable pieces. Place it in a large pot.
- Cover the chicken with water, ensuring it's completely submerged. Add the bay leaf and bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about an hour. This simmering process allows the chicken's flavors to infuse into the broth.
- While the broth is simmering, heat olive oil in a separate pan over medium heat. Add the chopped onions and garlic and sauté until they turn translucent and fragrant.
- Add the diced potatoes and carrots to the pan and continue to sauté for a few more minutes, allowing them to slightly soften.
- Once the chicken broth has simmered for an hour, strain it into a clean pot, removing any solids. Return the strained broth to medium heat.
- Add the sautéed vegetables to the broth and let them simmer together until the potatoes and carrots are tender, typically about 15-20 minutes.
- Sprinkle in the coriander powder, and season with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- Ladle this hearty soup into bowls, garnish with freshly chopped parsley, and serve hot.
Notes
Cooking Tips for the Best Results:
- Save your chicken carcass in the freezer until you’re ready to make this soup. It’s the key to achieving that deep, rich flavor in the broth.
- Feel free to customize the vegetables. You can add celery, peas, or even corn to suit your taste.
- Don’t rush the simmering process. Let the broth and vegetables meld together slowly to develop the best flavors.
- For an extra depth of flavor, you can brown the chicken frame in the oven briefly before simmering it in water. This step is optional but highly recommended.
- Make a big batch and freeze the leftovers in portion-sized containers. It’s a delightful surprise to have this homemade soup waiting for you on a busy day.
FAQs about the Classic Leftover Roast Chicken Soup Recipe
Can I use a store-bought chicken broth instead of making my own with the carcass?
While it’s convenient, making your own broth from the chicken carcass adds a unique depth of flavor that’s hard to replicate with store-bought broth.
Is coriander powder essential for this recipe?
It’s not essential, but it adds a distinct flavor that enhances the soup. You can omit it if you prefer a more traditional taste.
Can I use different vegetables in this soup?
Absolutely! This recipe is versatile, and you can add your favorite vegetables or whatever you have on hand.
How long can I store leftovers in the fridge?
Leftover soup can be stored in the fridge for up to 3-4 days. Reheat it gently on the stovetop or in the microwave.
Can I make this soup vegetarian?
You can make a vegetarian version by using vegetable broth and skipping the chicken. Add extra vegetables or beans for protein.
Read more here for additional info about leftover chicken. Also, I recommend other interesting articles related to this topic, including articles on Leftover Roast Chicken Tacos, Leftover Roast Chicken Fried Rice, Leftover Roast Chicken Quesadillas, Leftover Roast Chicken Caesar Salad, Leftover Roast Chicken and Broccoli Alfredo, Leftover Roast Chicken and Spinach Salad, Leftover Roast Chicken and Rice Casserole, Leftover Roast Chicken and Avocado Wraps, Leftover Roast Chicken Pizza, and more.
