Leftover Roast Chicken Soup

Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 144 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Season to taste with salt and pepper and serve.