Leftover Roast Chicken Soup Recipe

Recipesfull introduces to you: Chicken Recipes. (Leftover Roast Chicken Soup Recipe). A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Brief

Prep 15 mins

Cook: 2hrs

Total: 2hrs15 mins

Servings: 9

Yield: 8 to 10 servings

Leftover Roast Chicken Soup Recipe

Ingredients

1 leftover roast chicken frame - bones

giblets

etc

1 teaspoon whole black peppercorns

2 bay leaf

2 large carrots

chopped

1 large onion

diced

1 cup chopped fresh green beans

4 large potatoes

diced

salt and pepper to taste

Dinner

Directions

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.

Nutritional Information

Leftover Roast Chicken Soup Recipe

Servings Per Recipe:9

Calories: 143.8

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 32.7g 11%

Dietary Fiber: 4.8g 19%

Sugars: 2.9g

othercarbs: 25g

Fat: 0.2g

Saturated Fat: 0.1g

monoFat: 0g

polyFat: 0.1g

transfattyacid: 0g

Cholesterol: 0mg

water: 170.1g

ash: 1.7g

Vitamin A Iu: 2761.5IU 55%

Vitamin are: 276.2RE

Vitamin acarotenoid: 276.2RE

Vitamin aretinol: 0RE

Vitamin acarotene: 1374mcg

Vitamin B1Thiamin: 0.2mg

Vitamin B2riboflavin: 0.1mg

Vitamin B3niacin: 2mg

Niacin Equivalents: 2.9mg 15%

Vitamin B6: 0.5mg 27%

Vitamin B12: 0mcg

Vitamin C: 36.5mg 61%

Vitamin diu: 0IU

Vitamin dmcg: 0mcg

Vitamin ealphaequivalents: 0.2mg

Vitamin eiu: 0.3IU 1%

Vitamin emg: 0.2mg

Folate: 37mcg 9%

Vitamin k: 7.4mcg 9%

Calcium: 34.1mg 3%

chromium: 0.1mcg

copper: 0.2mg 10%

fluoride: 3.1mg

Iron: 1.5mg 9%

Magnesium: 44.7mg 11%

manganese: 0.3mg 17%

phosphorus: 108.9mg 11%

Potassium: 793.8mg 23%

selenium: 0.7mcg 1%

Sodium: 22.4mg 1%

zinc: 0.6mg 4%

40butyric: 0g

60caprioc: 0g

80caprylic: 0g

100capric: 0g

120lauric: 0g

140myristic: 0g

160palmitic: 0g

180stearic: 0g

161palmitol: 0g

181oleic: 0g

201eicosen: 0g

221erucic: 0g

182linoleic: 0.1g

183linolenic: 0g

184stearidon: 0g

204arachidon: 0g

205epa: 0g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0g

omega6fattyacid: 0.1g

alcohol: 0g

caffeine: 0mg

energy: 147.2

phytosterols: 12.8mg

Thiamin: 0.2mg 12%

riboflavin: 0.1mg 5%

solublefiber: 1.2g

insolublefiber: 3.3g

monosaccharides: 1.7g

disaccharides: 1g

biotin: 1.5mcg 1%

pantothenicacid: 0.6mg 6%

boron: 83.6mg

molybdenum: 2.2mcg 3%

alanine: 0.1g

arginine: 0.2g

cystine: 0g

glycine: 0.1g

histidine: 0.1g

isoleucine: 0.2g

leucine: 0.2g

lysine: 0.2g

methionine: 0.1g

phenylalanine: 0.2g

proline: 0.1g

serine: 0.2g

threonine: 0.1g

tryptophan: 0.1g

tyrosine: 0.1g

valine: 0.2g

pyramidvegetables: 0

exchangevegetables: 0

asparticacid: 0.9g

glutamicacid: 0.7g

iodine: 0.3mcg

exchangestarch: 0

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.