Roasted Chicken Soup
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- roaster chicken, about 6-7lbs
- carrots roughly chopped
- large onion roughly chopped
- cloves of garlic (i use more, but that's your choice)
- celery stalks roughly chopped
- 1 stick
- salt to taste
- ground pepper to taste
- 1/4 tsp
- cayenne pepper
1To roast chicken: Rub chicken with butter, rub salt and pepper over the butter. Heat oven to 325 degrees,place in large roasting pan and bake until the chicken runs clear when drum stick is pulled from the chicken. Once cool I pull cooked chicken from the carcass and save half for other meals.
2To prepare the soup: place carcass in large soup pot, fill the pot until it covers chicken, add vegetables, salt and pepper to taste. Bring to a boil then lower to a simmer. Simmer until vegetables are fork tender. Drain broth.
3Pour broth back in the soup pot, add half the cooked chicken and what vegetables you like in your soup. Simmer until the vegetables are tender. I prefer corn, snap peas, more onion and garlic. Sometimes I add egg noodles. Excellent with a crusty garlic bread. Enjoy!