How to Cook Appetizing Sig's Leftover Chicken Soup
Sig's Leftover Chicken Soup. Homemade chicken noodle soup is a comforting dish on a cold day or when you're feeling under the weather, and an easy way to use up leftover roasted chicken. Don't be afraid of making the stock from scratch—it's actually easy and makes all the difference in your finished soup. Not to mention, rotisserie chicken has really great flavor already so it will kick your soup up a notch.
The Best Chicken Noodle Soup is made whenever I have a leftover roaster chicken. This homemade chicken soup recipe is a keeper! Everyone should know how to make a comforting pot of chicken soup. You can have Sig's Leftover Chicken Soup using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sig's Leftover Chicken Soup
- You need of I leftover cooked chicken carcass.
- Prepare 1 of leftover chicken juices, (fat and gelatine stock).
- Prepare 2 of spring onions or one small leek.
- Prepare 2 handful of uncooked cauliflower florets.
- Prepare 3-4 of chicken stockcubes to taste.
- It's 3 tablespoons of soup noodles.
- You need to taste of Water to get consistency right.
There is nothing better than a nice warm bowl of soup on a cold winter day. In a pot deep enough to hold your soup, fry either the bacon or the vegetarian chicken pieces until they are crisped up. Chicken is baked in a creamy sauce with a buttery crumb topping. This is an excellent way to use up leftover chicken.
Sig's Leftover Chicken Soup step by step
- The day before you want to make soup and you have roasted a chicken, take the juices that are in your roasting tin, pour them into a cup or jug set aside in fridge. Keep chicken leftover carcass in fridge..
- The next day remove the stock in cup and the carcass from fridge. You can devide the fat from the stock quite easily. You can use both or just the jellytpye stock from the bottom. I use both for a stronger flavour, but it is not necessary. Dont use just the fat though. Put the jelly in a soup pan, heat gently until dissolved. Pull the leftover meat of the carcasse cut into bitesize cubes, add to pan..
- Cut the spring onions or leeks into thin slices, then separate the leftover uncooked cauliflower into little florets. Add into dissolved stock, add water to cover everything. You can add carrots or celery too. Bring to slight boil, until vegetables are slightly soft..
- Add stock cubes taste, season. Add the noodles. Flake the leftover chicken into the soup. Cook until noodles are cooked. Add more water or stock cube to taste. This soup will taste very nice the next day too, you might have to add extra water as it will thicken over night, or blitz that leftover from the leftover and make it into a cream of chicken soup just add a little cream and season to taste..
This is served up at our house at least once a month. We like it with mashed potatoes or rice and a green vegetable. Blend in a blender into a fine soup, the celeriac soup is slightly thicker then the butternut squash soup. First ladle the thinner soup into a soup bowl then carefully add the thicker soup on one of the sides. Cold and flu season is here yay!