Chicken Soup From Chicken Bones Recipes

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LEFTOVER ROAST CHICKEN SOUP



Leftover Roast Chicken Soup image

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Provided by Nikki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h15m

Yield 9

Number Of Ingredients 8

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Steps:

  • In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
  • Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g

CHICKEN SOUP (MADE FROM LEFT OVER BONES AND SKIN)



Chicken Soup (Made from left over bones and skin) image

One of my maternal Grandma Walkers shared recipes, from the depression years. One of her favorite sayings was: "waste not, want not" Besides being very frugal, it was also very healthy,and served whenever you were sick. Your choice of other vegetables can be added with the rice.

Provided by Nancy J. Patrykus

Categories     Chicken Soups

Time 2h35m

Number Of Ingredients 7

chicken, bones and skin from a cooked chicken
2 - 1/2 qt cold water
1/2 c sliced carrots
1/2 c sliced celery
1/2 c diced onion
salt to taste
1/2 c uncooked rice

Steps:

  • 1. Combine chicken bones and skin with vegetables in a kettle of water, bring to a boil, then reduce heat, cover the pan and simmer gently about 2 and 1/2 hours. Strain broth through several thicknesses of of damp chees cloth. Return to heat, season to taste, add rice and and simmer gently, covered till rice is tender, about 30 minutes. This will make about 1-1/2 quarts of soup.

LEFT-OVER CHICKEN CARCASS SOUP



Left-Over Chicken Carcass Soup image

Make and share this Left-Over Chicken Carcass Soup recipe from Food.com.

Provided by petlover

Categories     Inexpensive

Time 4h15m

Yield 1 pot soup, 6-8 serving(s)

Number Of Ingredients 9

1 chicken carcass
6 cups chicken broth
1 1/2 kosher tsp salt
1/2 teaspoon pepper
1 onion
6 carrots, cleaned and sliced
2 stalks celery & leaves, washed and cut
1/2 teaspoon dill
10 ounces egg noodles, cooked

Steps:

  • 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
  • 2. Bring to a boil then simmer at least 2 hours.
  • 3. Using a cheese cloth strainer. pour soup over and into another pot.
  • 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
  • 5. Add the remaining 4 carrots and stalk of celery to the soup.
  • 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
  • 7. Put cooked noodles into the pot and serve!

Nutrition Facts : Calories 256.4, Fat 3.7, SaturatedFat 1, Cholesterol 39.9, Sodium 810.1, Carbohydrate 42.9, Fiber 3.9, Sugar 5.5, Protein 12.5

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