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The Ladybugs' Recipes

Roasted Chicken Soup

From:  Jacquie

Ingredients:
6
6
6
2
  		pieces frying chicken *I mix thighs and breast)
whole peeled carrots
whole celery stocks
large quartered onions
olive oil
Procedure:
  1. Preheat oven to 325ºF
  2. Put the veggies in large open roasting pan.
  3. Drizzle olive oil over vegetables.
  4. Toss to coat.
  5. Add chicken pieces.
  6. Bake for 1 hour or until chicken runs clear.
    – I don’t even turn the veggies - if they get a little more brown on one side, that just adds to the flavor.
  7. Remove from oven and cool.
  8. After it has cooled remove the chicken from the bones.
  9. Chop the veggies into smaller pieces (easy to do right in the pan with a spatula)
  10. Add a little water to the pan and stir to loosen the bits.
  11. Drain the juices into a container so fat can rise to the top.
  12. Refrigerate all overnight.
To make soup:  
  1. Skim hardened fat off the broth.
  2. Add to large pot.
  3. At this point you can cook whole mushrooms, green beans or whatever other veggies you like or have on hand that need using up.
  4. Add chopped cooked veggies and chicken.
  5. Add cooked noodles or rice.
  6. Season to taste.