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Chicken Leftover Soup
A superb recipe to use every part of the chicken. This is always popular and any soup leftover can be strained and used as chicken stock. Nothing goes to waste.
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Course:
Soup
Cuisine:
British
Keyword:
Chicken, Left Overs, Soup, Stock, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
10
minutes
minutes
Servings:
8
people
Calories:
11
kcal
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Ingredients
Metric
Imperial
1
leftover
roast chicken carcass
2
large
carrots
chopped
1
large
onion
diced
1
cup
green beans
chopped
4
large
potatoes
diced
2
large
bay leaf
1
tsp
whole black peppercorns
salt
Get ingredients with
Instructions
In a large stock pot place chicken frame, bones, giblets etc.
1 leftover roast chicken carcass
Add sufficient water to cover chicken frame and simmer gently for 90 minutes
Remove all bones and chicken frame, but leave any chicken pieces in the soup.
Add the peppercorns, bay leaves, carrots, onions, green beans and potatoes.
2 large carrots,
1 large onion,
1 cup green beans,
2 large bay leaf,
1 tsp whole black peppercorns,
salt,
4 large potatoes
Add sufficient water so that the vegetables are covered.
Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.
Notes
[nutrition-label]
Nutrition
Calories:
11
kcal
|
Carbohydrates:
3
g
|
Protein:
0.4
g
|
Fat:
0.01
g
|
Saturated Fat:
0.005
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.004
g
|
Sodium:
1
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
1
g