Roasted Chicken Four Ways, Day 3
This is a short series about reducing food waste and saving money. Reducing waste is good for the planet and its good for your wallet and its just a smart way to live, no matter your level of income. One of the bones I have to pick with a lot of the recipes you see today is that they don’t tell you what to do with leftovers or scraps. And if you’re making several different recipes each week, you can be left with a collection of partially-eaten ingredients without a use, that eventually go bad in your fridge.
This post covers how to use up a roast chicken and save time and money on dinner by making your food stretch and last for up to a week. Or skip the roasting and grab one of those juicy hot rotisserie birds you can get at your local grocery. The hard part is already done when the chicken is cooked, fresh and hot, so you can focus on throwing together a quick and delicious homemade dinner.
By day 3 you’ve got about 1/2 of the meat left on the rotisserie chicken. Throw it together in a pot with some veggies and a good broth and you’ve got chicken soup. Bonus points for adding noodles.
Roast Chicken Soup
Ingredients
- 3 cups Chicken broth
- 2 Carrots, diced
- 2 Sticks of celery, diced
- 2 Small potatoes (or 1 medium), diced
- 2 cups Rotisserie chicken, chopped
- 1 cup Cooked egg noodles or rice (optional)
Instructions
- To a medium sized pot, bring broth to boil and add chopped vegetables.
- Simmer 10-15 minutes until veggies are soft, stir in chopped chicken. Season to taste with salt and pepper.
- Serve over noodles or hot rice (optional).
>>> Go to Day 4