How do you make broth type chicken soup with left over roast chicken?

[Iwanttounvegan]

I was brought up a vegetarian. I know I can Google how to roast a chicken, but, as I understood it, leftovers must be refrigerated and not reheated? How then do you make chicken soup (which presumably involves reheating the chicken to make the soup and then again when you wish to eat it) properly and healthily?
And can anyone give me a recipe for traditional broth style chicken soup (the ‘good for the soul’ type?)

Leftovers can be reheated.
3 times maximum in this house so roast, soup then heat a portion of soup another time.

Lots of food is fine to be reheated. A chef in a restaurant doesn’t cook a lasagne portion, for example, fresh each time.

www.highspeedtraining.co.uk/hub/how-many-times-can-you-reheat-food-safely/
Can You Reheat Chicken Twice?
Chicken is no different from other meats, and you can reheat it safely two or more times. When you reheat chicken, it is important that you properly heat it the whole way through. Pieces of chicken must be steaming in the middle. If you are reheating a large portion of chicken, check the temperature of the core of the meat. This is the thickest part, and must not be pink or red in colour. Take a look at our Core Temperature of Food article to find out more.

Check out Mary Cadogan chicken noodle soup on the bbc website!
To make your own stock remove all edible meat and refrigerate. Remove as much skin as you can. Put carcass in a large pot or slow cooker. Add some water ansd simmer for as long as possible. You can add a clove of garlic and a Bay leaf if you want. Remove and bin carcass. Put liquid in a jug in the fridge overnight. Remove the top fatty layer. You'll be left with 'jelly' which when warmed up is the best base for a chicken soup.

Cover the chicken 2/3 with water
Generous with salt
Bay leaf
Rosemary
Carrots just snap them
Onion cut in half
Garlic cloves throw in
Celery sticks a few

Cook for about 1 hour

Here's what I do:

1. Roast the chicken
2. Cut all the meat off so you have a stripped carcass (the have your roast dinner, use left over chicken bits in a risotto or sandwiches or something)
3. Add all your leftover chicken bones e.g. the carcass, as well as some veggies (roughly chopped onions and their skins, carrots) into a big pot, cover with water and a stock cube or two, boil away for a few hours, strain into a big bowl, allow to cool, put in tupperwares and eat the rest of the week. You can add extra veggies in, bits of the chicken meat, pasta etc.

I usually do the boiling of the carcass the same day as the roast, then I'll add leftover gravy to it for extra flavour

I don’t reheat twice, I would only reheat once but just for dryness purposes rather than safety. I guess if second time was making a soup and then third time was reheating the soup, that would be passable for me as it would stay wet. Or same but in a pie maybe….

Anyway that’s an aside because I would do the following for soup.

Sweat some onions and LOADS of garlic in a big iron pan, add some good quality chicken stock and the bones of the chicken - well scraped of skin (I don’t like it but some people put it in) and gristle. Put in some springs of rosemary, thyme, and a couple of bay leaves. Let simmer low for ages. At the end sieve out all the stuff, break up the leftover chilled chicken, add maybe some carrots or parsnips or swede, anything you fancy, let simmer till all that is cooked and then at the end add a bit of cream to the pot and cook lightly for 10 more mins.

I strip the carcass, put in a pan with chopped onion, sliced carrots and2 stock cubes. Simmer for 2 hours then strain.
Add chopped chicken meat, simmer for 20 minutes and serve.
Works every time, I do the same with the turkey.

I place the whole carcass in water, bring to boil and then simmer covered for an hour.

I remove the carcass then cut off all edible bits of chicken and add back to the stock. Taste. If not chickeny enough add a chicken stock cube.

Add grated carrot, chopped leek and scotch broth mix. Bring back to boil then simmer for 40 mins.

Season and it's good to go.

I use a chicken carcass or two

Two carrots
Two sticks of celery
A leek
A parsnip
A turnip
A peeled potato
Half a cabbage (green or white, not red)
A handful of dried chickpeas
A lump of unsmoked pancetta or similar
A salted pork bone (something like ribs or ham hock)
Put in a large saucepan and boil for two or three hours

I sieve and discard all the solids (DH scavenges the soft, salty, falling-apart vegetables).

I serve it with vermicelli and sometimes with the messy little bits of meat I claw off the chicken carcass that nobody else seems to want. Sometimes I add croutons or other veg (peas, carrots etc) but I like those with a bit of bite and vibrant, fresh colours so I would cook them separately.

I make this regularly through the winter, my kids are crazy about it and it feels so good if you have a sore throat

This is my go-to recipe, a,so a link in the recipe to a lovely soup recipe www.bbcgoodfood.com/recipes/pot-roast-chicken-stock

traditional chicken soup, or medicine soup as my lot call it really needs raw chicken with a bone, so whole chicken/thighs/drumsticks

My recipe is

Onion, don't peel, cut into quarters
Carrot, big fat one, or a couple of small ones, again don't peel, snap into bits
Celery stick...even if you don't like it, JUST DO IT!
Big bunch of parsley ....cut off leaves and keep, only put stalks in now
Couple of garlic cloves, again don't peel
Chicken with bones in!

Put all of this into a biggish pan, veg under chicken, cover the lot with cold water, add a good amount of salt and some peppercorns, bring it to the boil with the lid on, turn it down to a bare simmer and give it about 40 minutes
Turn off heat and leave it alone until cool enough to handle

Strain the stock into a bowl, cover and fridge overnight, in the morning the fat will be layered on top and can easily be removed, and the stock should be jellied.
Strip all the meat off the bones and again keep in fridge overnight

To complete the soup, start with some finely sliced onions and celery and sweat until really soft, (keep a little of the chicken fat for this if you remember) then add in the stock, the chopped parsley leaves and as much of the chicken as you like. Add in some snapped spaghetti and simmer gently until the pasta is soft.
You probably will need more S&P. Chicken soup seems to need inordinate amounts of salt!

If you don't want to fridge it all overnight you can leave that out, and just go for it as soon as you have the chicken stripped off, and skim off any excess fat with kitchen roll as you simmer it the second time.

You can make chicken stock in the same way with a carcass from a roast, but it's never quite the same. To complete the soup, add in any leftover chicken once the stock is done and reheat to piping hot.

I often cheat when I want a really good broth for a cold, and buy a box of chicken wings. Salt and pepper them, roast them on high for 35 mins, let them get cold. You can eat the meat then if you want, but there isn't much! What you want is the roasted bone.

Put the wings in your stock pot. Chop 2 onions in half, skin and all and throw those in (lots of vitamin content in the skin), throw in the base of a celery, several whole garlic cloves (dont bother to peel, crush with side of a knife before you drop them in), salt, pepper, couple of rashers of smoked bacon to add flavour, and a handful of whatever fresh herbs you have to hand (thyme, tarragon, sage, chives). Add enough cold water to cover it all (double ingredients to make a lot), as the cold water leeches more gelatin for nutritional content.

Bring to the boil. Turn it down. Let it simmer for hours. Let it cool, strain the broth off and throw everything else away. Use the broth for whatever you want.

You can also roast the onions and garlic with the chicken bones which makes for a different flavour to the stock.

If you have a pressure cooker you can stock the carcass in that and save time/fuel.

I don't usually bother putting in more veg than peelings, because I add veg when I use the stock. (I also don't remove the skin first or throw away the fat layer...)

We generally freeze the stock (in a cream pot) and use it when required.

It's possible to get more bits of meat off the carcass once it's been stocked - we use those scrappy bits in soup.

You can reheat. I make chicken soup every week, joys of being Jewish, but usually use whole bird not leftovers.

To make using a previously roasted chicken I would strip meat from carcass, maybe reserving some to add to the soup. Then roast the carcass in the oven so it gets a bit of colour. In a large pot, add the carcass, 4 onions halved but leave skin on, 8 carrots and celery ( I just chop the root off and use that). Fresh parsley and dill, bay leaf and table spoon on black peppercorns. You can add any other root veg knocking about in your fridge like parsnips. Chuck in a couple of chicken stock cubes to up the flavour. Bring to boil, skim off any scum on the top and then reduce and simmer with lid on for few hours. If you let it cool you can take any fat off that rise to the top too but as it’s already cooked there won’t be much.

Chuck some noodles/dumplings/pasta in 10 mins before serving, with a bit of the reserved meat and some of the veg.

My very simple way is-put carcass in a pan and cover with water, add one onion chopped into quarters and a carrot chopped into large chunks.
Boil for at least one hour.
Drain water and remove chicken from bone. Discard all else.
Put cornflour and butter in pan and heat into paste.
Slowly add water stirring all the time.
Add chicken, and frozen peas and sweetcorn.
Season with salt and pepper and a bit of chilli powder.
Simmer for 10 mins.

My (family) recipe is very minimalist! Take the large bits of meat off the carcass for another meal, then put the carcass in a soup pot, cover generously with water, bring to the boil and cook at a good rolling boil for at least 2 hours. Then I strain the bones out of the broth and pick the teeny tiny bits of meat off, while cooking a few handfuls of parboiled rice in the broth. Add a bit of extra stock (powdered chicken stock has a higher percentage of actual chicken, I get it in the Chinese supermarket), then when the rice is cooked return the picked meat to the pot along with plenty of chopped parsley and black pepper.

If using the remains of a roast chicken, I strip off every scrap of meat, not forgetting those delicious little round “oysters” on the underside of the carcass.
Put the meat to one side. Put everything else including the skin, into a large pan. Cover with cold water, add carrot, celery and roughly chopped onion, two or three garlic cloves, a couple of bay leaves, a good scattering of black peppercorns, plenty of salt.
Bring to the boil, turn down the heat to a gently bubbling simmer.
Simmer for two hours. Turn off the heat, when cool enough to deal with, remove the carcass, strain the stock into a bowl. Set aside till cold before refrigerating. You may like to skim the fat from the top of the chilled stock before using it.

There are lots of things to do with the delicious stock… use in risottos, or to make white sauce, or as a base for soup.
The leftover chicken can be used in soup, made into a pie, served with white or tomato sauce with rice or pasta, used in risotto, are a few ideas.

I use this

www.jamieoliver.com/recipes/chicken-recipes/chicken-garden-soup/

I cook down 4/5 chicken carcasses (collect in freezer or buy from butcher) and also add a couple of boneless, skinless thighs. Get the liquid gold and chicken from this cooking then start again with a soup base. Adding the chicken and the liquid. I tend to let the liquid go cold so I can get rid of the fat, so the soup is clear. I had tiny bits of linguine or spaghetti too.

Just please, for the love of god, don't strain the lovingly made stock straight into the sink like I've done before