Day After Roast Chicken Soup


This is what we ate the night after roast chicken, which was fortuitous, as we were all sick.  I used to be squeamish about making stock, but once I did it a few times, I realized how much great potential I was throwing away after roast chicken every week.  It’s so easy and so worth the tiniest effort it requires.  I made this stock in the morning and the soup came together so quickly later in the afternoon.

I should probably tell you instead of show you, because pictures of the remnants of stock are gross:



I added some frozen tortellini and fresh spinach (at the last minute so it wouldn’t completely disintegrate) to the soup and we passed parmesan at the table.


It was delicious and I think we’re all cured (of our sickness AND our squeamishness).

– Catherine

Chicken Stock

1 chicken carcass, cut up or not

1 onion, peeled and quartered

2 carrots, roughly chopped

2 stalks of celery, roughly chopped

3 bay leaves

1 tablespoon peppercorns

4 quarts of water

Add all ingredients to a large stockpot or dutch oven and bring to a boil.  Reduce to a simmer and simmer uncovered for two hours or more, skimming the white foam off of the surface occasionally.  Strain through a fine mesh colander and refrigerate overnight.  Remove the fat that accumulates overnight and use right away or freeze for 2 months.  OR, skip this step and use the broth right away for soup, like I did.

Day After Roast Chicken Soup

1 onion, chopped

1 clove of garlic, chopped

2 carrots, diced

1 stalk celery, diced

1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

2 quarts chicken stock

2 cups frozen cheese tortellini

2 cups fresh spinach

Freshly grated parmesan

Heat two tablespoons of butter and one tablespoon of olive oil in a large stockpot or Dutch oven.  Sauté onion until translucent, just under five minutes.  Add garlic, carrots, celery and thyme and continue to cook until vegetables soften slightly.  Add chicken stock and bring to a boil.  Reduce and simmer for 10-15 minutes.  When ready to serve, add frozen tortellini until just cooked (about 3 minutes).  When pasta is cooked, add the spinach until just wilted.  Serve with grated parmesan.

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