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Leftover Chicken Soup Print Email


Use the leftover bones from your roast chicken to enhance instant stock for a rich-tasting soup - amazing with one of our hot roasted chickens! Variations follow.

1 leftover bone in chicken with at least 1 cup meat left on it
4 cups low sodium, natural chicken stock, (More Than Gourmet Glace di Poulet suggested)
1 bay leaf
1/4 pound of pasta of your choice
2 celery sticks, sliced on a bias
2 carrots, sliced on a bias
1/2 sweet onion, sliced
12-18 snow pea pods
1 cup torn or cubed chicken, from roast chicken
Tony's Roast Poultry and Pork Seasoning - or sea salt, white pepper and herbs

Remove the meat from the leftover roasted chicken and place the bones in a pot with any leftover drippings the chicken stock (More Than Gourmet’s Glace di Poulet highly recommended) and bay leaf. Cover tightly and simmer for at least 30 or up to 90 minutes, skimming as needed. Remove bone or strain stock and place back onto stove.

Meanwhile, cook pasta to al dente according to directions.

Add celery, carrots and onion to stock, cover and simmer until tender, skimming as needed. Add snow pea pods and cook for 1 minute, and then add chicken and bring back to a simmer. Add drained pasta. Taste, adjust seasonings, simmer to marry and serve.

Variations: 1) Also great with any leftover chicken or veggies - adapt, taste, adjust, taste, adjust some more - trust your tastebuds! 2) Raw chicken breast slices can be used if leftovers are not available, they will cook quickly, but the taste will be less rich. 3) Thawed frozen veggies can speed preparation. 4) Omit the pasta and thicken soup with leftover mashed potatoes for a thick and creamy potato chicken soup.

– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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