Leftover Roast Chicken Soup recipe

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Ingredients

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Nutrition Info

143.8 calories
carbohydrate: 32.7 g
cholesterol: 0 mg
fat: 0.2 g
fiber: 4.8 g
protein: 3.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 22.4 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.

  2. Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.

  3. Season to taste with salt and pepper and serve.

Recipe Yield

8 to 10 servings

Recipe Note

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

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