Chicken Soup

I love soup - especially chicken soup. You can make it from the scraps of your last dinner and can keep it in the frig for a week or more. I usually make this the day after I make a roasted chicken -nothing goes to waste!

 1 chicken carcass

1/2 cup of chopped carrots

1/2 cup of chopped celery

1/2 cup of sliced onions

1/4 cup of leeks

1 cup of white wine

1 cup of water

1 8oz. can of chicken broth

1/4 cup of chopped parsnips

 sprigs of sage, thyme, rosemary, and marjoram in a bouquet garni (tie them together and cheese cloth so you can pull it out afterwards)

2 tbs. of salt

pepper to taste

 

- Remove whatever chicken is left on the carcass and set aside.

- Put chicken carcass in a large pot with water, wine, herbs, salt, and chicken broth. Simmer for an hour. Remove chicken carcass and set aside.

- Put carrots, celery, onions, and leeks in the soup pot and simmer for another hour.

Roasted Chicken Zucchini Boats

I love zucchini boats - my father made them all the time growing up. We would generally make them with sausage but this one made with leftover chicken is just fantastic. Never throw leftover chicken away!

2 large zucchinis
1 cup of roasted chicken meat
1/4 cup of finely diced carrots
1/4 cup of finely diced celery
1/4 cup of finely diced onions
1/4 cup of white wine
1/3 cup of parmesean cheese
3 tbs of butter
salt and pepper

Preheat Oven to 350

Dice veggies and saute in pan with butter. After translucent add wine and chicken meat and cheese. Cook until mixed together and some of the wine has evaporated. Add salt and pepper to taste.

Cut zucchinis in half and hollow them out. Put zucchini flesh aside (you can cook this with wine and put back in the zucchini if you run out of filling.)

Bake in a for 45-60 minutes (depending on size of zucchinis - make sure foil and/or pan is greased properly)