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Chicken & Turkey - In the Pan
Leftover Chicken Soup
Use the leftover bones from your roast chicken to enhance instant stock for a rich-tasting soup.
1 leftover roast chicken carcass
4 cups natural chicken stock, low sodium (Glace di Poulet)
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
sea salt and white pepper
Remove the meat from a leftover roasted chicken and place the bones in a pot with the chicken stock (More Than Gourmet’s Glace di Poulet highly recommended) and bay leaf, cover and simmer for at least 30 or up to 90 minutes, skimming as needed. Remove bone or strain stock and place back onto stove.
Cook pasta to al dente according to directions. Meanwhile; add celery, carrots and onion to stock and simmer until tender, skimming as needed. Add snow pea pods and cook for 2-3 minutes, and then add chicken and bring back to a simmer. Add drained pasta. Taste, adjust seasonings and serve. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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