Earlier in the week, I posted a recipe for a grilled whole chicken (see here). Instead of throwing away the bones and small pieces of meat still left on them, I make soup! This is comfort food at it’s best – warm, hearty, and very good for you! I serve mine dusted with a healthy dose of Parmesan and crusty rolls fresh from the oven.
1 leftover chicken, skin removed (as much as you can)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/3 cup chopped, cooked spinach
1/2 cup green beans, cut into small pieces
6 roma tomatoes, diced
1 medium potato, peeled and diced
1/2 cup cooked whole wheat pasta, any shape – I used shells
1 cup leftover chicken, shredded
Salt and Pepper to taste
Parmesan for garnish
Pull off all remaining meat from leftover roast chicken and set aside. I usually get around 1 cup. Place the chicken bones from the roast in a large stock pot with enough water to just cover them. Simmer for two hours until the liquid is reduced by half. Strain, reserving the broth. Place the broth back into the stock pot, adding the vegetables. Simmer until they are tender, about 20 minutes. Add cooked pasta, chicken, salt and pepper to taste. Ladle into bowls, sprinkle with Parmesan cheese and enjoy!
I consider this a “free” meal because it costs next to nothing to make. You can use any combination of vegetables and pasta you have on hand. Beans are another great addition. This is my favorite way to use up the leftover chicken – although I also use the same method to make stock to keep in the freezer.
What are some ways that you use up leftovers? Do you have any special dishes you prepare with them? I’d love to hear your suggestions!
This is a very