Chicken soup question

[catchyjem]

I cooked roast chicken last Sunday. Kept the carcass in the fridge and on Monday boiled it up to make stock. I then cooled the stock and fridged it again. I also recovered some more bits of meat from the carcass and fridged that too. On Tuesday I realised I didn't have enough ingredients to make soup yet so thought I better freeze it all. So today I was planning to defrost it and make the soup, but now I'm starting to think is it safe to do so. The chicken pieces will have been cooked 3 times by the time I'm done and that doesn't include a reheat if it's a big pot! Or should I just use the stock and forget putting the chicken in?

The stock will be fine but I would look for fresh meat. The flavour is now all in the stock.

Use the stock and put something else in it like barley or grains or some other meat

Sorry. To answer your question, your chicken meat will be safe.

One way to perhaps manage it is to make your soup with the stock but only add the chicken to your bowl as you serve it. Chopped small, it will heat through enough.

If you have frozen your chicken bits in a lump, just bash away to get enough for one bowl at a time.

But I can be a cheapskate at times.

Thanks! That's reassuring. Off to make it now