This summer we butchered our first batch of meat chickens, leaving us with a freezer full of whole chickens. So naturally, every week or two I either slow cook or roast one, pull the leftover meat off to cook with later in the week, and then make stock with the bones and feet. (Considering I am a stock addict, and only feel comfortable with at least 8 cups in the freezer at all times, this really works out well for me. I make my stock in this slow cooker over night.)
It turns out it’s a little difficult to find recipes that actually call for pulled chicken. Most of the yummy chicken recipes floating around out there call for chicken breasts. So I’ve been slowly building my meal plan rotation to include our favorite ways to use the leftover chicken.
And what’s at the top of that list?
Chicken Parmesan Soup, duh. It’s delicious and easy.
I’ve adapted this recipe from Rachael Ray. If you don’t have chicken leftovers that you’ve already pulled, her original recipe tells you how to cook chicken first and then go on to make the soup. Check it out here.
Chicken Parmesan Soup
- Butter or fat of choice for sauteing
- Salt and black pepper
- 1 teaspoon crushed red pepper flakes (If you don’t like spicy, cut down on this a bit- but it is GOOD at this ratio)
- 4 cloves garlic, minced
- 1 large yellow onion (or two smaller onions), chopped
- 4 cups leftover pulled chicken, or as much as you have
- 1 can diced tomatoes (28 ounces), or 1 quart works fine too for all you home canners
- 4 cups chicken stock
- Fresh basil, chopped for garnish
- Fresh grated Parmigiano-Reggiano cheese for serving
- In a medium stockpot (we use this one) over medium heat, saute onions, garlic, salt, pepper, and red pepper flakes in butter until onions are tender
- Add chicken stock, tomatoes, and chicken
- Season to taste with additional salt and pepper
- Simmer for at least 10 minutes
- Garnish with chopped basil and grated Parmesan