Chicken Soup Made From Left Over Bones And Skin Recipes

CHICKEN SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
• Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
• Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
• Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
• If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

BEST CHICKEN NOODLE SOUP

Steps:

• Put the chicken in a large soup pot and fill with water. Bring to a boil, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
• Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
• Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.

OLD FASHIONED CHICKEN SOUP FROM SCRATCH

Steps:

• Put your chicken into the stock pot and cover with water.
• Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
• Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
• Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
• While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
• Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
• Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
• Once all the meat is removed from the chicken you can discard the unused parts.
• Now add the vegetables, garlic and herbs to the pot.
• Add some water to the pot until the veggies, etc are covered.
• Bring to a rolling boil once more for a couple minutes.
• Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
• Stir the soup a couple times while it cooks.
• At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
• Let it cook for a couple more minutes and remove the leg bones and bay leaves.
• Once done - Enjoy!

CHICKEN SOUP (MADE FROM LEFT OVER BONES AND SKIN)

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.

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

T'S ORGANIC CHICKEN SOUP

Steps:

• Bring 4 cups of water to a boil. Add chicken pieces. Boil for about 2 minutes or until thawed (if using frozen chicken). Add vegetables and lower heat to medium low so that it's only slightly simmering. Add salt, black pepper and cayenne pepper. Stir occasionally. This recipe requires some time to cook to release the flavours of the vegetables. When meat is tender, you can remove the bones from the pot. Take the meat off of the bones (careful not to burn yourself) and put the bones back into the pot. Cut the meat into bite sized pieces. Put the meat in the fridge until soup is done to add back into the soup later. You'll know when the soup is done, it'll be fragrant and flavourful. It should take approximately half an hour. When it's done, remove the bones, skin, etc. and discard. Add meat back in. Serve as a side. Serves 5-6 people, depending on serving size. Left overs? Keeps well in the fridge for a week or so. The fat will rise to the top when cold, so you'll have to heat it up in a pot (not a microwave, for better health) before you eat it again. If you're not using organic chicken you'll want to discard the fat that floats to the top.