Leftover Chicken Stock Soup is not only a quick, tasty and super warming lunch idea. It is also an easy way to make the best out of raw chicken bones and parts we often discard. They are still full of flavour and goodness that is super easy to extract with a bit of boiling water. This post will tell you how to produce one more meal out of the chicken parts you might have considered useless in the past.
For 2 servings of my Leftover Chicken Stock Soup you’ll need about 1 pint of a nice chicken stock. Raw chicken bones left after portioning the whole chicken by removing legs and breasts (which you can use for other recipes) are plenty enough to produce exactly this amount of stock. It is rich, flavourful and makes a brilliant base for my soup. By the raw chicken bones I mean the skeleton, neck and wings (and sometimes giblets), which you simmer in a pint and a half of water for 30 – 40 minutes (in a pan with a lid on). Then, using a colander, discard the chicken bones and reduce the liquid down by a third. This will give you about 1 pint of pure chicken stock.
With this base the Leftover Chicken Stock Soup is almost ready. Now simply whisk 3 tablespoons of all purpose flour with two eggs and add to the stock along with some corn and chives or spring onion. Then bring it all up to boil.
And that’s it! Simple, isn’t it! If you have some ready chicken stock, my Leftover Chicken Stock Soup can be ready in only 10 minutes!
What about leftover roasted chicken bones? Can I use them for anything?
Yes! Even with leftover roasted chicken bones (from 1 whole chicken) you can produce a lovely base for a sauce/gravy for example.
Use the same method as above, but instead of one and a half use only one pint of water and simmer the bones for 30 – 40 minutes in a pan with a lid on. Then discard the bones and reduce the liquid down by half. This will give you about ½ pint of chicken stock, already flavoured with the seasoning you used for the whole, roasted chicken. Now, with an addition of some corn or potato starch you can easily thicken your sauce and produce a great base for a tasty homemade sauce. Adjust the seasoning with salt and pepper, add some herbs if you like to enhance the flavour.
- 1 pint of chicken stock (refer to the post above to learn how to make a homemade chicken stock)
- 2 whole eggs
- 3 tablespoons all purpose flour
- ½ cup yellow, sweet corn (frozen, from a can or fresh)
- ⅓ cup chives or spring onions
- Salt & pepper to taste
- In a cup, whisk eggs with flour until just combined - you’ll have some lumps, but that’s all right. They will dissolve further in the hot chicken stock.
- Bring the chicken stock to boil and pour the eggs with flour, followed by the rest of ingredients.
- Using a whisk, stir the soup and allow to simmer for 5 minutes. The soup should have a nice, frothy, but fairly even texture.