I make a pretty awesome chicken soup. (If I do say so myself, LOL) I always start with a raw chicken and go from there. I have a roast chicken that we ate about 1/2 of, and I'm wanting to make soup with the rest. I've never done it with an already cooked chicken.
Do I just put the entire thing in water and simmer it until the meat falls off? Or should I pick the meat off first, and not simmer the bones? Thoughts?
I'm exhausted (its been a long few days), so as soon as I read to cook the whole thing, thats the route I went. I threw everything in a pot of water, and its simmering. Fingers crossed.
You can do it that way - it will also create more broth for you by doing that.
You can freeze what you don't use as well..even the soup!!
You go mama!!
Take the meat off, simmer for at least a couple hours the carcass in water with celery onions garlic cloves carrots salt pepper corns, bay leaf, strain and use for stock. I make my own chicken stock about once a month and keep it in the freezer, kitchen gold!
:)
simmer the whole thing with onions celery, bay leaves. strain the good stuff into a seperate pot. after chicken cools, take the good meat and veggies out and put back into pot. Reseason and add noodles or rice.
I'm doing this right now with a turkey carcass!! I took all the meat off and put it in the crockpot with water, carrots, onion, garlic, pepper, and bay leaf. (We skip the celery. I have a deep hatred for celery.) I simmer it for several hours on low. I strain all the veggies out and put it in the fridge overnight. Then, in the morning I skim all the fat off.
I did it last night with my left over roasted chicken.
I saute'd some onions, garlic and celery in olive oil till softish, added salt and pepper and 2 cups of vegetable broth (didnt have any chicken stock on hand). i had some left over quinoa ( cereal bowl full) that I threw into the broth along with the chicken. I did pull the chicken meat off the carcass tho and made it into bite sized pieces and threw them in at the end just to heat up. It was pretty delicious.
You can do either. I take off the larger pieces of meat, cut these into tiny pieces and add back before serving. Then I simmer the bones until all the rest of the meat falls off.
I make roasted chicken soup all the time. I chop up onion, carrot and celery and bitesize pieces and oven roast them untill they are nice and brown. I add that to some good chicken stock ( I make mine myself from chicken bones and backs I save in the freezer) or storebought is good too. I take the meat off the bones and add that as well and let everything simmer to taste with some fresh thyme and dill, about 20 min. I fish out the herb stems and taste for salt and pepper. Then, off the heat, I add the juice of 1/2 lemon and the soup is ready. I like a nice crusty bread with it. Good luck.
PS: I always save the chicken bones for stock, so once the meat is off that one , the the freezer it goes .
We using strip the meat so it stays tender, use the carcass to make a stock, and then make the soup, throwing in the meat at the end.
I usually use cheesecloth - put the chicken in the cheesecloth - then simmer - this way the bones won't fall into the 'soup' and you won't be picking bones out of your bowl when eating....
