Leftover Roasted Chicken Curry Soup

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.

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

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!