Chicken Soup

Do you ever buy those delicious roasted chickens at the grocery store, but never finish them? This is a great recipe to use up what’s left and make a great pot of soup out of it. You won’t find measurements in this recipe because it’s really up to how much you feel like adding.


  • 1 whole left-over roasted chicken (preferrably with some meat left)
  • Water
  • Seasoned Salt
  • Rice
  • Carrots
  • Celery
  • Onions


Put the left-over chicken (the whole thing, no need to cut it up) into a large stock pot. Cover with water and cook for about 1 hour (this creates your chicken stock for the soup). Remove the chicken and cut up any meat. Throw out the bones and return the meat to the chicken stock in the pot (if its a lot of stock and you do not want to make that much soup, store some in the freezer for later).

Add your rice (not too much or you will have chicken rice instead of chicken soup!), carrots, celery, onions and seasoned salt (to taste). Cook until the carrots and rice are tender.

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