Meal 8: Chicken Stock & Leftover Roast Chicken (aka Future Soup)
Barbara Kafka's Simplest Roast Chicken by Genius Recipes with Chicken Stock by Cara Nicoletti
What to do: Make the chicken stock, let cool completely, portion into freezer bags, and freeze. Put the chicken stock in a pot and turn the heat on low, stirring occasionally to break up the stock. Heat until thawed and at a simmer.
For the chicken, once cool, shred some of that roasted bird and place into freezer bags and freeze. If you had the foresight to thaw your chicken in the fridge the night before, great! If not, add it right to the pot (that’s why you shredded it).
Just add: Can you guess what this will be? If you guessed chicken noodle soup, you’d be wrong. Kidding! It’s chicken noodle soup. Grab some noodles, frozen peas, chopped celery, and peeled, thinly sliced carrots (on the bias, if you like). If you’re unsure of how to make chicken noodle soup, here’s a good guide. Right before serving, throw in some minced parsley and a smattering of freshly ground black pepper