What do you do with the chicken boiled to make chicken soup?

[lovinbeingmum]

I have a whole chicken on my hands after making chicken soup yesterday. It's too bland to eat as is (as well as being too much). Any suggestions what can be done with it.

And well, it's not the first time I've made soup just the first time i used a whole chicken. Didn't realise how much the quantity would be :/

I usually roast and eat the c hicken. Then boil the bones and left overs to make the soup. I drain the stock then let it cool and take the fat off the top. Then i add vegetables and a couple of those stock jelly things. If im honest its never great.

chicken and leek pie
chicken wraps
stir fries
coronation chicken

or just shred it and freeze it; you can add to soups and other stuff as needed

Chicken soup chicken curry without fail. It's got a very distinctive taste but I love it and do it every time I make chicken soup

I shred it and put it back in the soup. I usually use a small chicken to make 2 big pots of soup.

Boiled or poached chicken is gorgeous with horseradish sauce.
When I make chicken soup with large pieces, eg thighs or leg quarters, I strain and serve the clear soup with noodles/dumplings/croutons first, then the meat and veg with horseradish sauce. Ds prefers chilli sauce.

When I make it with whole chicken or a carcass, I strain it, then pick all the meat off the bones and return it to the soup, together with seasonings and thickener (usually coconut or flour) to make a completely different stew-soup. Thai green curry, tomato and herb (Italianish) or spinach, sweetcorn and garlic are our favourites.

BTW, I never leave the skin in the soup or serve it on the big pieces of meat.

I would also roast the chicKen then use carcass for stock and any last bits of meat.

Chuck some back in the soup

Family favourite here is cooked chicken in bitesize pieces, broccoli and cauliflower florets with Campbell chicken soup all mixed up, then breadcrumbs mixed with grated cheese on the top and baked for 30-40 mins

Otherwise I'd make a casserole or curry with it

YY to Coronation Chicken!! FYI, I do stock overnight in slow cooker using the bones from a roast chicken and a quartered onion (leave the skin on for an attractive colour)

I always roast the chicken, then use the bones and random veggies and some herbs to make the stock. Good stock takes at least 4 hours. Any veg for the soup, (usually onions, leeks, carrots, celery maybe potatoes) get chopped really small and sweated in butter for about 20 minutes before they go in the soup. Sometimes I lob in a bit of couscous or some pearl barley to make it more substantial.

Great suggestions! But then I have to ask, any good recipe recommendations for coronation chicken? Have never got t quite right. (Well, honestly, tried it twice and both times it was quite horrible)

chop onion, soften for a few mins. add about a tablespoon of curry powder(or to taste) and cook it through. pour in quarter pint chicken stock, 4 tablespoons of apricot jam, 2 tablespoons tomato puree and a spot of lemon juice. let it simmer for 10 mins and then cool down completely. In a jug add 5 fl ozs mayonnaise, 5 fl ozs salad cream and 5 fl ozs double cream (whipped till just slightly thick) . mix together and put in a bwl. add cooled mixture and cut up chicken. My kids love it and it keeps for 2-3 days in the fridge

Thanks!

Gently poach chicken with ginger,garlic and seasoning.Serve moist chicken with boiled rice ( traditionally cooked in chicken stock) with Chinese chilli sauce ( chicken rice sauce),a pounded ginger sauce= Hainan chicken rice.Any leftover stock can be used to make noodle soup and add shredded chicken ( if any is left plus baby corn/mangetout).
This is a staple dish for us ( its much better with free range chicken).