Re-purposing leftovers: making soup!

I'm a big fan of re-purposing leftovers. Instead of serving leftovers in their orignal form, adding ingredients and changing it up to make it a completely different meal.

Examples: Making Meat loaf into meatloaf sandwiches or adding tomatoes, onions and seasoning to leftover tomato basil soup to turn it into spaghetti sauce.

Today I am taking a leftover Rotisserie Chicken and making chicken and rice soup.

Ingredients:

• 1 rotisserie chicken carcass


• 1 Gallon of Water


• 2 cups rotisserie chicken, chopped


• 3 cups of chopped carrots, divided


• 2 large chopped onions


• the skins of the onions


• 2 cups of chopped celery, divided


• 1 clove of garlic


• 1/2 Teaspoon of Sriracha Sauce


• Salt and pepper to taste


• 3 Tablespoons of Mural of Flavor


• 1/2 Cup uncooked white rice

Directions

1. First I had my husband remove most of the meat from the carcass, the meat was chopped and set aside.


2. In a large stock pot, place the carcass, water, 1.5 cups of carrots, 1.5 cups of celery, all of the onions and onion skins, garlic, Sriracha and seasonings.


3. Cook on medium heat for 4-6 hours, until the veggies fall apart and the meat falls off the carcass.


4. Strain the solids off and discard them.


5. Return the yummy stock (liquid) to the stockpot.


6. Add the 2 cups of rotisserie chicken, remaining veggies, and rice


7. cook on medium until the rice is cooked stirring occasionally, about 30 minutes.

Makes about 8 1-cup servings.  Serve with warm rolls.

 

The total cost for this soup was about $9.00.  This includes the cost of the chicken, but we got 3 meals out of the chicken.  The original chicken dinner with salad, hummus and carrot sticks.  The second meal was lunch today of a chicken quesadilla (yummy!), and finally the soup!