We’ve all been there – a surplus of delicious roasted chicken after dinner. But you don’t have to eat the same thing repeatedly. I recently tried Nik Sharma’s Roasted Chicken recipe and turned the leftovers into something incredible – my Leftover Roasted Chicken Curry Soup, an Indian twist on the classic chicken noodle soup. Don’t toss that chicken carcass; transform it into a dish that’s exceptional. Get ready to savor the exquisite blend of tender roast chicken and the enchanting allure of curry spices in every spoonful.
Ingredients
- Chicken Carcass: The heart of the broth, infusing the soup with deep, savory chicken flavor.
- Cooked shredded chicken: A tender, protein-rich addition that complements the soup, enhancing its substance and taste.
- Curry Powder: Elevates the soup with aromatic spices, introducing an enticing Indian twist to classic chicken noodle soup.
- Carrot: Adds texture, subtle sweetness, and essential nutrients, enhancing the overall flavor and nutrition.
- Celery: Provides a fresh, crisp element to the soup and contributes to its aromatic base.
- Onion: Offers depth and flavor, while sautéing it creates a rich and savory backdrop.
- Basmati Rice: Provides a hearty component, making the soup wholesome and satisfying.
- Parsley: Freshness and color, enhancing the visual appeal and brightening each spoonful.
Recipe Tips and FAQs:
How long to boil a carcass for stock?
Simmering the bones for an extended period, typically 4-8 hours, is highly beneficial because it allows for the complete extraction of flavors, nutrients, and collagen from the bones. This prolonged cooking time breaks down the connective tissues in the bones, resulting in a stock that’s rich, aromatic, and packed with healthful compounds. The stock becomes more viscous and flavorful, making it an ideal base for a variety of dishes.
How long can you keep the carcass of a chicken to use it for soup?
You can keep the carcass of a chicken for soup in the refrigerator for up to 3-4 days. After that, it’s best to use it promptly to make the soup or to freeze it for later use. If you plan to use it later, freezing is a good option. Properly wrap and store the chicken carcass in an airtight container or freezer-safe bag, and it can be stored in the freezer for up to 2-3 months. When you’re ready to make soup, simply thaw the carcass in the refrigerator overnight before using it.
What is chicken curry soup?
The Leftover Roasted Chicken Curry Soup is a flavorful and comforting dish made from the carcass of a roasted chicken. It’s a unique Indian twist on the classic chicken noodle soup, enriched with aromatic curry spices. The soup incorporates ingredients like carrots, celery, onions, and basmati rice to create a satisfying and hearty meal. It’s a delicious way to make the most of leftover roasted chicken while infusing rich flavors into a warming and flavorful broth.
How do I store my leftover roasted chicken curry soup?
To store the Leftover Roasted Chicken Curry Soup, refrigerate any immediate leftovers in airtight containers for 3-4 days. If you plan to keep it longer, freeze the soup once it has cooled to room temperature, using freezer-safe containers or bags labeled with the date.
You may also enjoy:
Leftover Roasted Chicken Curry Soup
Ingredients
- 1 whole chicken carcass bones
- 1-2 cups shredded chicken cooked
- 1 large onion chopped
- 3 carrots peeled and sliced
- 3 celery stalks chopped
- 1/4 cup fresh parsley chopped
- 1 cup cooked basmati rice
- 1-2 tbsp curry powder (adjust to taste)
- Salt and pepper to taste
- Water for broth (approximately 8-10 cups)
- 1 cup frozen peas for added vegetables optional
Instructions
Prepare the Broth
- Place the leftover roasted chicken carcass in a large stockpot. Add enough water to the pot to make about 8-10 cups of broth.1 whole chicken carcass bones, Water for broth (approximately 8-10 cups)
- Place the pot on the stovetop over medium-high heat. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 4 to 8 hours. This will infuse the broth with chicken flavors. Skim any foam that rises to the surface.
- After simmering, strain the chicken broth through a fine-mesh strainer into another large pot or bowl. Discard the chicken bones and any solids.
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine chopped onions, carrots, and celery. Drizzle with a bit of oil, season with salt and pepper, and roast in the preheated oven for about 20-25 minutes or until the vegetables develop a nice roasted color.1 large onion, 3 carrots, 3 celery stalks, Salt and pepper to taste
Prepare the Soup
- Stir in the pre-cooked basmati rice, shredded chicken, curry powder, and the roasted vegetables to the simmering soup. Let it heat through for about 5 minutes.1 cup cooked basmati rice, 1-2 tbsp curry powder, 1-2 cups shredded chicken
- If desired, add frozen peas during the last few minutes of cooking to add extra color and flavor.1 cup frozen peas for added vegetables
- Stir in the chopped fresh parsley to add a burst of freshness and color to your soup.1/4 cup fresh parsley
- Ladle the chicken curry soup into bowls and enjoy your flavorful Leftover Roasted Chicken Curry Soup with the delightful Indian twist!
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Very nice change from traditional chicken noodle soup. Loved it and definitely will serve again.
Mawh I love to hear that you enjoyed this recipe Rose 🙂 Thanks for following along