Leftover Roast Chicken Soup Recipe - Allrecipes.com
Leftover Roast Chicken Soup Recipe
  • READY IN hrs

Leftover Roast Chicken Soup

Recipe by  

"A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
  2. Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
  3. Season to taste with salt and pepper and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2005

I'm giving this a 4 because I really didn't care for it the first night or the green beans in it either. However, this is one of those recipes that gets better as a leftover. I did add a LOT of salt (probably 2 tbsp) to it as I am a salt freak but I still thought it was bland the first night. Hubby and son liked it, surprisingly, as neither are chicken lovers. I heated it up 3 days later and it was really good. The flavors had really come together. Thanks Nikki, I will use this again.

Most Helpful Critical Review
Dec 16, 2002

This is a handy recipe when you have a leftover chicken carcass, but it does need to be livened up. I add chicken boullion, poultry seasoning & whatever else I feel like. But a good basic soup.


10 Ratings

Sep 11, 2003

I agree with MC_MA_OF 3 that it was very bland. The only way I like to make chicken soup IS with a left over chicken carcass. The roasting gives the soup a much better flavor, however, you really need to add a lot more seasonings, including salt, which I normally don't cook with, but in a soup, you do need some. By the way, "Mom Of Three", I got a charge out of reading a couple of your reviews. Darn, no tomato juice in the house!!!!

Jul 23, 2003

Unimpressive. I had to add 1/4 cup of Wyler's shakers instant bouillon so that it would have a taste. I also added celery & noodles to make it into "Awesome chicken noodle soup" that is found on this site. It makes a good stock, but then why not just call it leftover roast chicken STOCK. Very misleading.

Nov 02, 2005

By the time I got done adding stuff to make this taste good, I had a whole new recipe.

Nov 12, 2011

Great use of leftover chicken frames! I used two leftover frames, 8-10 cups water, added 1 tablespoon of salt with the other additions, and subbed peas for beans, since that made more sense to me. Mine's not bland at all, but that could be because I also added 5 jalapenos that were dying a slow, miserable death on my counter. But I'd make this again without the peppers, no problem!

Dec 06, 2011

Thanks, was a great starter for my soup. I used some of the left over gravy to add some flavor along with chicken broth.

Aug 17, 2010

good!!! i wud like to remove the vegetables after cooking.that give a better taste.


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