Leftover Apple Roasted Chicken Soup

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14 Jan Leftover Apple Roasted Chicken Soup

Here. Sit down. Put your feet up and enjoy a bowl of soup.

While I encourage you to admire the bowl from my sister (another Christmas present) I defy you to remain polite as you sip this soup. You’ll want to shovel it into your mouth quickly so you won’t have to share. But don’t. There’s plenty for all. Besides, it’s worth savoring.

I’d like to tell you I slaved over this rich orange soup, tinkering for hours with the proportions. But I didn’t. In fact, I made it last night while cooking two other dishes. I tempted fate by turning on my haywire oven long enough to roast the mini pumpkin that had been chilling on my window sill for months. I then pureed the cooked vegetable into the slurpy, sloppy drippings from last Sunday’s Apple Roasted Chicken.

I’m addicted to that chicken recipe. While the meat disappears quickly, I’m always left with at least a couple of cups worth of delicious, gelatinous, apple-onion-garlic studded stock. I’ve been freezing the left over stock, promising myself I’d do something with it and last night I did.

Soup.

And it was delicious.

The only problem — which is hardly a problem if you’ve tried the dish — is that you have to make Apple Roasted Chicken first.

Boo hoo.

Anyone else tried the Michael Smith’s Apple Roasted Chicken recipe? If so, do you have  any suggestions for the leftover stock? Send ’em in. A girl can’t live on soup. Or can she?

Leftover Apple Roasted Chicken Soup

Ingredients

  • 4 cups roasted pumpkin, butternut squash or sweet potato
  • 4 cups pan drippings left at the bottom of the roasting pan from Apple Roasted Chicken
  • 4 cups chicken stock
  • salt and pepper to taste
  • cream if you like it

Instructions

  1. Sprinkle the pumpkin, squash or sweet potato with olive oil and roast in a 350F oven for 30 to 45 minutes or until tender.
  2. Meanwhile, remove the rosemary sprigs and chicken pieces from the pan drippings. You want only the stock, apples, onions and garlic. Place this in a large sauce pan and heat over medium.
  3. Add chicken stock and bring to a boil, then reduce to a simmer.
  4. Add roasted pumpkin, and working in batches, puree the soup in a blender until smooth. (Note: An immersion blender didn’t make it smooth enough for me.)
  5. Season with salt and pepper to taste.
  6. Serve with a dollop of cream, if you’re feeling decadent.

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No Comments
  • Robin Smart
    Posted at 21:19h, 14 January Reply

    I would LOVE this!!! I wanted to eat it right off the screen. Please tell me there is left over spoonful somewhere for me to taste.
    Love,
    Robin

    • Charmian Christie
      Posted at 13:51h, 15 January Reply

      I have some in the freezer. I’ll save you a bowl. It’s really good. Embarrassingly so.

  • Phil
    Posted at 21:29h, 14 January Reply

    I made the apple chicken recipe and lived on it for the better part of a week. Nothing left for soup — the leftover chicken/apple/onion/garlic goo made for some good sandwiches.

    • Charmian Christie
      Posted at 13:51h, 15 January Reply

      Sandwiches? If you say so. Like a hot sandwich with the sauce spooned over it? Works for me.

      Glad you liked the goo.

  • Cheryl@5secondrule
    Posted at 00:34h, 15 January Reply

    I’ve been on a soup kick for weeks now. Can’t get enough of the stuff. I’ve even taken to eating soup for breakfast. Think I have a problem?

    (slurp)
    .-= Cheryl@5secondrule´s last blog ..Nepenthe =-.

    • Charmian Christie
      Posted at 13:54h, 15 January Reply

      Soup for breakfast is only a problem if there isn’t enough to go around. This would actually make a great breakfast soup since it’s a bit sweet. Sprinkle with grated cheddar and you’ve got a breakfast worth getting up for.

      Slurp…

  • The Diva on a Diet
    Posted at 12:36h, 15 January Reply

    I could definitely live on soup alone – especially when it sounds this good. Don’t you just love recycling leftovers like this? Brilliant, Charmian, just brilliant!

    The apple roast chicken is on my “to try” list … and I need to get to it soon!

    Love, love the bowl too. Its gorgeous.
    .-= The Diva on a Diet´s last blog ..Thirsty Thursdays: Fizzy Bitch Edition =-.

    • Charmian Christie
      Posted at 13:56h, 15 January Reply

      I’m not usually good at recycling leftovers, but the “goo” was too good to toss.

      If you try the Apple Roasted Chicken recipe, I’d love to know how you like it. It’s such a simple weekend dinner it’s fast becoming my fall back recipe for when extended family or guests come.

  • Cookin' Canuck
    Posted at 18:38h, 16 January Reply

    I love that bowl – it makes the color of the soup look even more beautiful than it already is. Tasty recipe!
    .-= Cookin’ Canuck´s last blog ..Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce =-.

    • Charmian Christie
      Posted at 18:11h, 17 January Reply

      Thanks. I admit, when I unwrapped the bowl my first thought was, “What orange dish can I cook for this?” Is that sad, or what?

      • Carolyn
        Posted at 14:05h, 18 January Reply

        You mean, we don’t all cook that way? :) haha

  • Carolyn
    Posted at 02:20h, 17 January Reply

    Wow….that looks amazing! I saw the delicious photo on foodgawker and had to come over! But please tell me, who’s the maker of that bowl?? I must find it!!

    • Charmian Christie
      Posted at 18:15h, 17 January Reply

      My sister says she got the bowl at Winners. The bottom says, “Alfa Italy”. Not sure how helpful that is, but apparently the dishes come in a range of sizes and colours.

      Good luck with your search

  • Cheryl Arkison
    Posted at 15:40h, 18 January Reply

    What a fantastic idea to use those leftover bits! Can you ship some here. Hubby isn’t as good of a cook as you are.
    .-= Cheryl Arkison´s last blog ..Soup Kind of Days =-.

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