Just made a oven roaster chicken tonight. Tommorow I would like to make a soup. Need a receipe. Please Help

Question

I Baked it this evening an now I am ready to take what is left off the bones, or should I keep it the way it is and save all the juice on the bottom of the pan for the broth tommorow.

Answer 1

You can adapt these recipes:

Italian Chicken and Vegetable Soup

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Souper Delicious
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35810,00.html

Hearty Chicken Vegetable Soup

5 3/4 cups chicken broth
1 pound skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch thick slices
2 celery ribs, cut crosswise into 1/3-inch thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley leaves

Bring the broth to a simmer in a 2 to 3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion in oil in a 4 quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
While vegetables are cooking, shred chicken into 1/4-inch wide strips (about 1-inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Soup for Supper
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25663,00.html

Answer 2

I have a great recipe for soup, so I'm glad you asked.
Here's what you'll need:

About 10 Baby Carrots
An Onion
Can Of Peas
Can Of Whole Corn
Goya Sazon Seasoning
Can of Chicken Broth
2 Cans Whole Baby Peeled Potatoes (Or you can use your own potatoes and leave the skin on them).

Directions:
Cut the carrots so they are small and in a circle (or you can dice them, thats just how I prefer them).
Then, cut the potatoes into medium sized chunks.
I then put the pot on the stove, pour a tiny bit of vegetable oil (about the size of a silver dollar) and move pot around till the oil spreads to the entire bottom of the pot. Next, put on medium heat.
Throw in the carrots & potatoes.
Start cutting the onion. You only need not even half of the onion, just about 1/3 of it. Cut the onion into tiny little chunks and throw in the pot.
Then, open the peas & corn, drain out most (not all, but predominant amount) of the vegetable water in the can, into the sink.
Then, open the broth.
Pour the broth into the pot that has the potatoes and carrots.
Add half the can of corn and half the can of peas, letting a little bit of the juice mix in but not too much, just about a tablespoon.
Mix.
When pot starts to boil, turn stove to low heat and use half of a packet of Goya Sazon seasoning and then stir the soup again.
There's no need to add any salt because the Broth has salt in it and so does the "Sazon".
Continue to heat until the soup is boiling on low heat.
Pour & Serve.
It's delicious!!!!

Answer 3

Time Required: 5 minutes
How:
Make soup 1 to 2 days in advance to let flavors blend.
Reserve the vegetable cooking water and use in place of plain water to improve soup flavor.
Shin, marrow, neck and oxtail bones are best for stock flavoring.
Veal knuckles are best for making jellied stocks.
If soup tastes thin or weak, add bouillon cubes or powder as a strengthener.
Cool soup uncovered as quickly as possible by placing pot in sink of ice water.
Cold soups dull the tastebuds and usually need more seasonings than hot soup. Taste and adjust before serving.
If using beer or wine in the soup, reduce salt slightly.
Wine added to soups should be done shortly before serving and do not let it boil.
Too much wine will make soup bitter. 1/4 to 1/3 cup per quart is plenty.
When reducing or boiling down a soup stock, do not add salt until the end.
If soup is too salty, add half a peeled raw potato and simmer about 15 minutes to absorb excess salt and then remove potato.
1 teaspoon of sugar or light brown sugar will mellow the acidity of tomato soup.
Vegetable cream soups can be thickened by pureeing some of the vegetables with a bit of the liquid.
Add herbs at the end to preserve the most flavor.
Tips:
As a general rule, 1 quart soup equals 6 first-course servings or 3 to 4 main course servings.
Use a soup tureen when serving soup as a main course to lend elegance to the table and keep soup hot for seconds.
Match a light-flavored soup to a rich or spicy main dish and vice versa.
What You Need:
soup or stew pot
dutch oven
meat bones for stock
vegetables
herbs

Answer 4

Tequila Spiked Chicken Soup
Saute
Carrots, Onions, Celery, Roasted Corn
Bell Peppers(red green yellow)
Jalapeno, Garlic, Chili Powder(pinch only)
Crushed Red Peppers(1/4tsp)
De-glaze with your favorite Tequila about 1/4 cup or so, add shredded or diced chicken.

In a stock pot simmer 3/4gal chicken stock, 1/2 gal of heavy cream, add the above vegetables and chicken to stock pot, bring to a slow rolling boil, S&P to taste.
In a sauce pan make a blond roux
(50/50 butter & flour) cooked until flour taste is gone, add roux to soup a little at a time until you have the thickness you like, but use a spoon to stir so vegetables don't get smashed.

Enjoy
Chef Ric

Answer 5

epicurious.com has awesome recipes.

however, instead of a soup you can also make a really great chicken pot pie. Just pick up the pie crust from the supermarket, its not the one in the tin its the ones that you roll out yourself. Brown some butter in a pot add about a tablespoon or 2 of flour, when it turns brown and starts to bubble add that to a mixture of veggies that you want. Then add the chicken and about 2 cups of chicken stock. You can use the ones in the can , i use the low sodium ones also.

After you just heat taht all up in the same pot, add it to the pie crust in a dish. I had alot of filling so i put it inside of a corning ware dish. Bake it at 350 until golden brown!

Sorry, but i loved this recipe so much and they used the roaster chicken in it. I used fresh grilled chicken and it was still delicious!

Answer 6

Hearty Chicken Soup

INGREDIENTS

* 1 (2 to 3 pound) whole chicken
* 5 carrots, chopped
* 2 onions, chopped
* 3 stalks celery, with leaves, minced
* 2 cubes chicken bouillon
* 1 red bell pepper, diced
* 1 (15 ounce) can sweet corn
* 3/4 cup barley

DIRECTIONS

1. Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.

2. Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.

3. Add barley and continue to cook for another hour.

4. Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.

Answer 7

remove meat from the chicken
boil the bones in chicken broth for about an hour or so.
take meat that has fallen off of bones and set it aside
cut up celery, onions, carrots,
Add spices such as salt, pepper, garlic
I like to use sage and a little dill weed in my recipe
boil noodles a head of time
throw everything together.
Might need to add chicken broth if it is too thick.

Answer 8

OOOOH Chicken and dumplings. Definately. You make the soup however you like. Just pretty much add chicken stock, veggies and your left over chicken and then make dumplings out of bisquick. You just plop them on top for a few minutes and let the soup boil them till they are cooked. Sooooooo good.

Answer 9

Saute onions in olive oil until light golden, add carrots, leeks, chicken and stock made from boiling carcass initially. Add parsley a pinch of salt. You can add potatoes if liked . When cooked and cooled off put through blender or serve as to personal taste.

Answer 10

just shred big chunks of your left over chicken add chicken stock to it to cover it and add your favorite veggies.( corn, potatoes, carrots, chunks of cabbage 1 wedge tomato 1/4 of an onion) if you add some chicken bouillon it will taste better. maybe give or take 20 minutes for your meal to be ready.