Posted by on Sep 26, 2010 in Recipe | 2 comments

The following is a recipe submitted by one of our readers – Shane. Enjoy~!

This isn’t a strict recipe per se, as the measurements are mostly left up to personal taste. It’s a great way to use left over roasted chicken, and, because I suck with names, it is actually called “leftover roasted chicken soup”. Looking for a better name, if anyone wants to give it a try.

So, let’s say for dinner, one night, you roast a chicken in the oven, and have it along with some nice sides. You will invariably be left with some leftover white meat, and plenty of dark meat, fat, grisle, skin, and bones. All of which is not good for eating, but it is good for making a stock!

Separate the good meat from the rest, put it away in the fridge. Throw the fat, bones, and all the other junk from the chicken into a big stew pot. Fill it with water, the amount really depends on how much ‘junk’ you put in. A good rule of thumb is to just barely cover it all with water, then add two more cups of water to that.

Bring it to a boil, and cover it. let it go for at least four hours. Six is better. Ten, if you can swing it, seems to make the most flavorful stock. Regardless of how long you boil it, you will eventually need to strain the bones and junk out. Do so.

Once you’ve got the junk separated from the stock, toss it out. Let the stock cool on its own, then cover it and put it in the fridge over night. In the morning, take it out. All the grease–and there will be a lot– will have gathered at the top and hardened into a slightly off-white colored, unappetizing blob. Gingerly cut out all the chilled grease and toss it out, it’s no good for anything that I can think of, and makes the soup absolutely awful.

Now, put it back on the stove. Bring it to a boil, then reduce to simmer. If you have any left over gravy or mashed potatoes, add them to it, and stir it very well. These will help thicken it up a bit, and add a nice bit of flavor, too.

Dice up as much onions, carrots, celery, cubed potatoes, or whatever vegetables you would like, and toss them in the pot. Let it cook until the vegetables are tender. I will let it simmer for a few hours, to give the flavors time to harmonize, but that’s just me.

Eventually, you will want to add the left over white meat to it. Stir it in, bring it up to just below a boil for a few minutes, giving the meat time to heat up.

This is great on its own, nutritious and filling, and even better with a nice loaf of crusty Italian bread, either home made or bakery bought.

Thanks for the recipe, Shane! For those of you who would also like to share a recipe, please do so by submitting it in the comments box under the Reader Recipe tab! We’d love to see your unique dish!

~ AJ ~

P.S. If you were to include a photo of the dish as well, that’d be terrific!


  1. Sep-26-2010

    wow this is such a great way to use up leftovers!

  2. Sep-26-2010

    I have been making this soup using the same general recipe for years.

    It works everytime your under the weather or you just want a great simple chicken soup.

    Try adding some cilantro and sauted garlic. You can even add some curry paste and lemongrass to give it a kick.

    Great eating

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