SERVES 6
SERVES 6
Make this soup from the leftovers of my Roasted Herbes de Provence Chicken (this page). If you start the soup while you’re cleaning up, you’ll have dinner the next night without really trying.
Cooked chicken carcass and any veggies, sauce, and juices from roasting pan
Salt and freshly ground black pepper
1 can (28 ounces) Italian plum tomatoes, with juice
1 teaspoon dried oregano
6 tablespoons chopped fresh cilantro
Remove any leftover meat from the carcass and set aside. Put the carcass in a soup pot and cover with water. Add any leftover vegetables and sauce, then salt and pepper to taste. Heat to a boil, then lower heat and simmer for about 3 hours.
Strain the broth, discarding the bones and vegetables. Refrigerate broth until the fat hardens on top, about 4 hours. Skim off the fat and return broth to the stove to reheat over medium heat.
Roughly chop the tomatoes and add them to the broth with their juice. Then add the oregano, leftover chicken, and additional salt and pepper to taste. Cook over medium heat for 30 minutes, then serve the soup hot, with a sprinkle of cilantro.