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Leftover Roast Chicken Soup



This leftover chicken soup recipe is 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.


    • 1 leftover roast chicken frame - bones, giblets, etc
    • 8 cups water, or as needed to cover
    • 4 large potatoes, diced
    • 2 large carrots, chopped
    • 1 large onion, diced
    • 1 cup chopped fresh green beans
    • 1 teaspoon whole black peppercorns
    • 2 bay leaf
    • salt and pepper to taste


  1. Place chicken frame, including bones and giblets, in a large stockpot. Add enough water to cover chicken frame. Place over medium heat and gently simmer, covered, for 90 minutes.
  2. Discard all bones and chicken frame, but leave any chicken pieces in soup. Add potatoes, carrots, onions, green beans, peppercorns, and bay leaves. Add enough water to cover vegetables. Cover and simmer gently until vegetables are soft. Season with salt and pepper.

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