Roasted Chicken Soup

Roasted Chicken Soup

StreuselNext to Yak, my other “go-to” protein is Rotisserie Chicken.  I love that grocery stores roast chickens.  The BEST idea grocery stores came up with next to the self-scan!

Need a quick Chicken Salad?  Throw on some roasted chicken.

Need a quick Chicken Stir-fry?  Slice up some roasted chicken.

Need some super fast soup when a foot of snow is falling outside your window?  Chop up some roasted chicken!

While you’re at it…boil the carcass and you have the best chicken stock at your fingertips.

This Friday as the storm was moving in and it was pouring rain outside, I picked the roasted chicken clean and boiled the carcass as I sat by the fireplace watching The Danish Girl.  The next morning I chopped the chicken, onion and carrots and had fresh Chicken Soup in under 30 minutes.


Roasted Chicken Soup

serves 6 generous portions


1 T. duck fat (or butter or olive oil)

1/2 c. diced onions

2 c. chopped carrots (I left the skin on)

1 T. dried Thyme

1 t. Smoked Alderwood Salt

1/2 c. uncooked quinoa

5 c. chicken stock (made the night before by boiling the roasted chicken carcass)

1 c. water

3 c. chopped roasted chicken


Roasted Chicken Soup I

Heat the fat over medium high heat in a 4 quart pot, I used my Rockcrok Dutch oven.  Cook the onions for several minutes and then add the carrots, thyme and salt.  Add in the chicken stock, water and quinoa and stir together.

Roasted Chicken Soup II

Cover the pot and let the stock start to come to a boil.  Lastly, add the chicken and boil for 10 minutes and then reduce heat to low and cook another 5 minutes.  Serve right away or let cool, cover and place the entire dutch oven in the refrigerator until ready to eat.

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