Eating seasonal can be a drag in the winter. Much as I love the roots, potatoes and carrots (with the occasional golden beets or frozen zucchini) can get a bit hum-drum. Thank goodness for chicken soup though. There are so many ways to change it up and it’s a fantastic mid-week meal after a hearty roasted chicken Sunday dinner. So here’s my latest winter creation and recipe:
Roasted Vegetable and Chicken Soup
Chicken carcass or leftover cooked, bone-in pieces
Drippings from Sunday dinner (These can be skimmed off the top later if you prefer a less oil soup, but provide a great base for the broth.)
Black Pepper, Salt, Rosemary, Thyme, Sage, Basil (to taste)
2 tbsp. Soy sauce
3 Medium Red Potatoes
2 Medium Yellow Onions
1.) Fill soup pot with water and pop in the carcass. Bring to a boil then reduce heat to simmer for two or three hours. (Or longer if you like. No harm in it.)
2.) Preheat oven to 425. Remove carcass from pot and allow to cool while you chop potatoes and carrots into chunky cubes and slices. Slice onions into thin rounds. Toss all vegetables in a large baking pan with olive oil and bake for 30 to 40 minutes, stirring occasionally for more even browning.
3.) While vegetables bake, pull off any chicken that has not fallen from the bones and return meat to soup.
4.) When vegetables finish, add to the pot and serve.
For some variation, top with parmesan or asiago cheese. The soup could also take another starch, like Great Northern Beans or barley or some egg noodles. I may also try adding just a little bit of a kick next time with some red pepper.