Roasted Chicken SoupSubmitted by: ENGINEERMOM
IntroductionWhat to do with leftover roasted chicken!
Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth. What to do with leftover roasted chicken!
Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth.
1 roasted chicken carcass
~ 6c. homemade or canned broth
1-2 large carrots, peeled and diced
1 celery rib, chopped
~1/2 c. diced onion
~1 c. frozen mixed veggies
Salt and pepper to taste
Place entire chicken carcass in a large pot. If desired, add a quartered onion and some garlic cloves. Just barely cover carcass with water. Do NOT bring to a boil. Turn heat to low, allow to simmer overnight. In the morning, remove the carcass and strain the broth through a strainer or cheesecloth.
Remove the meat from the carcass and save. Discard bones, skin, and any vegetables that were added to the broth. Coarsely chop meat.
To a fresh pot, add a bit of chicken fat from the homemade broth, or a teaspoon or so of vegetable oil. Sautee chopped onion, carrots, and celery until onion has softened slightly. Add broth and barley. Bring to a boil, reduce heat, and simmer for 30 minutes or until veggies are tender. Remove from heat, add chopped chicken and frozen mixed veggies.
Note: Adding 1/2 c. dry pearled barley instead of the potato adds 37 calories per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.