Sunday Roasted Chicken Soup

Turn your Sunday roast chicken into a flavorful homemade chicken soup with this versatile recipe. Enjoy a delicious roast chicken dinner and use the leftovers to create a rich chicken stock. This ensures nothing goes to waste while providing a comforting soup perfect for any day of the week. Follow these steps to savor every bite and make the most out of your ingredients.

Sunday Roasted Chicken

Ingredients

• 1 whole roaster
• 3 cloves garlic, crushed
• 1 lemon, sliced in half
• 1 x-large chicken bouillon cube
• fresh rosemary
• sea salt
• pepper
• stick of butter, softened

Tools You’ll Need

• Freezer-safe containers
• Roasting pan
• Large pot
• Knife
• Cutting board
• Thermometer
• Strainer

Instructions

1. Preheat oven to 400°F.
2. Clean chicken. Season inside and out with salt and pepper. Fill the cavity with garlic, lemon half, bouillon, rosemary, and half the butter. Place the remaining lemon under the neck skin. Rub the outside with the rest of the butter, salt, pepper, and rosemary.
3. Roast for 15 minutes, then reduce to 350°F. Remove foil for the last 30 minutes. Cook until internal temperature reaches 165°F.
4. Rest for 5-10 minutes before serving.

Basic Chicken Soup

Ingredients

For the chicken soup you’ll need:

• 1 chicken carcass
• 2 carrots, peeled and halved
• 1 celery stalks, halved
• 1 medium onion
• 2 chicken breasts, with bones and skin
• 1 tbsp peppercorns
• 1 tsp sea salt
• Fresh parsley

Instructions

1. Prepare vegetables: Cut carrots, celery, and onion. Combine with carcass, chicken breasts, and seasoning in a pot. Cover with water.
2. Simmer on low heat for 3-6 hours, skimming foam occasionally.
3. Strain and cool. Remove meat from bones, discard veggies and odd bits.
4. Store in freezer-safe containers for up to six months.

Betty’s Pro Tips

Pro tips for Sunday Roasted Chicken

• Seasoning Under the Skin: Gently loosen the skin over the breast and thighs with your fingers, then rub some of the butter and seasonings directly onto the meat for extra flavor.
• Truss the Chicken: Tying the legs together and tucking the wings under the body can help the chicken cook more evenly and retain moisture.
• Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the thigh (without touching the bone) to ensure your chicken reaches the perfect internal temperature of 165°F.
• Resting is Key: Letting the chicken rest before carving allows the juices to redistribute, resulting in juicier meat.

Pro tips for Basic Chicken Soup

• Roast the Bones: For a deeper, richer flavor, roast the chicken carcass and bones in the oven at 400°F for 20-30 minutes before adding them to the pot.
• Add Aromatics: Throw in a few cloves of garlic, bay leaves, and a few sprigs of thyme for an even more flavorful soup.
• Use Cold Water: Start with cold water when making the soup; this helps extract more collagen from the bones, giving you a richer broth.
• Don’t Boil: Keep the soup at a gentle simmer to avoid cloudiness and ensure a clear, golden broth.
• Skim Frequently: Skimming the foam and impurities that rise to the surface ensures a cleaner, clearer soup.
• Longer Cooking: If you have time, let the soup simmer for up to 12 hours to extract maximum flavor and nutrients.

Pro tips for Assembling the Soup

• Flavor Boosters: Add a splash of white wine or a tablespoon of apple cider vinegar while simmering the stock to enhance flavors.
• Storage: Freeze the stock in ice cube trays for easy portioning. Once frozen, transfer to a freezer bag for convenience.
• Reheat Gently: When reheating the soup, do it slowly over low heat to maintain the integrity of the flavors.
• Herb Additions: Add fresh herbs like dill or cilantro just before serving for a fresh, vibrant taste.
• Nutrient Boost: Stir in some spinach, kale, or other leafy greens during the last few minutes of reheating the soup for added nutrients.
• Adjust Seasoning: Always taste the soup before serving and adjust the salt and pepper to your preference, especially if you add noodles or rice, which can absorb some of the seasoning.

General tips

• Leftover Utilization: Use any leftover chicken meat in salads, sandwiches, or wraps for quick and easy meals.
• Batch Cooking: Double the soup recipe and freeze half for future use. It’s a time-saver and ensures you always have a homemade base for soups and sauces.
• Broth Clarity: If you want an exceptionally clear broth, consider a double strain: first through a colander to remove large bits, then through a fine-mesh sieve or cheesecloth.