Learn To Cook! Easy Leftover Cream of Chicken Soup gravy

A great store bought roasted chicken will come with some pan juices that gives any soup or gravy its much richer flavor. .

But leftover chicken is just meat and some skin. There are no rich roasting juices. This recipe will take care of that and give a richer stock. Add the chicken and some veggies for a great vegetable laden, clear or creamy chicken soup that can hold its head up and stand proud of itself.

The ingredients:

The meat from a roasted chicken

Some of the roasted chicken skin

1 cup sliced carrots

1/2 yellow onion, chopped

1 clove garlic, minced

1 cup sliced or chopped celery

salt and pepper to taste

3-4 cups chicken stock

OPTIONAL

1 cup diced tomatoes

1 cup of any type of mixed frozen vegetables

Any meat juices will caramelize in medium to medium high heat. It is this caramelized, rich bullion that concentrates flavors and makes gravies and soups delicious!

Put the stock in a 2 qt pot and bring to a nice gentle simmer

Put about 1 tblsp canola or vegetable oil in a saute pan

Add the skin, face down and brown it until the little bits of caramel form. Remove and throw away the skin.

Add the chicken, garlic, onion and vegetables and roast it all for about 5-7 minutes.

Add the chicken and vegetables to the stock

Add the optional ingredients depending on how well cooked you want them.

Simmer gently for about 20 minutes.

This will give a very quick, very healthy, and very easy home made chicken soup!

For Cream of Chicken Soup:

Strain the liquid into a pot and add 1/4 cup of heavy cream or evaporated milk

Gently simmer until slightly reduced

Add in the chicken and some mushrooms if desired

Adjust salt and pepper to taste

Enjoy!

For Chinese Soup:

Remove all roasted chicken skin that has herbs and spices on it. Just use the meat.

Dice the chicken, then add to the stock. No caramelizing is required.

Add 1 tsp fresh grated ginger

Add soy sauce to taste

Add four drops of sesame oil, adding more to taste

Simmer for about ten minutes

Steam a small bag of frozen Asian vegetable mix, then add the vegetables just before serving

Optional:

Add peeled and deveined shrimp and simmer until done

Add store bought, sliced Chinese BBQ pork and simmer until heated through

Tortilla Soup

Use a 2 quart pot and 1 tblsp oil to saute 1 cup diced green pepper and 1/2 yellow onion

Sliced jalapeno peppers can substitute for green pepper, but these get hotter when heated!

Add

3-4 cups of chicken stock

One cooked, skinless, shredded chicken breast to the stock. No caramelizing is required.

2 tsp chili powder, 1 tsp cumin and a pinch of cayenne pepper.

OR, try 2 tsp chili powder and 1 tsp of dried Mexican oregano.

1 cup diced tomatoes

1 cup hominy corn or yellow corn

1/2 cup tomato sauce

After simmering for about 10 to 20 minutes, ladle into bowls and garnish with sliced avocado and crispy, bite sized tortilla strips.