Just about anything can be transformed into soup and curry chicken is no exception! Create a colorful and tasty chicken dinner one night and turn the leftovers into a savory, healthy soup for another night.
1 whole chicken, rinsed and seasoned with salt and pepper
5 baking potatoes, washed & chopped into chunks
4 carrots, chopped in large chunks; set aside ½ chopped carrots
3 medium onions, chopped in large chunks, set aside one chopped onion
Curry, lemon pepper or Italian seasoning
1 ½ c uncooked brown rice or barley
½ c finely chopped carrots
Preheat oven to 400. Spray 9×13 pan. Place chicken in center. Sprinkle potato, 2/3 of the onion pieces and ½ carrot pieces around chicken. Place onion pieces inside chicken as well.
Generously sprinkle your choice of seasoning on chicken and veggies. Cover tightly with foil and bake for 75 minutes. Remove foil and roast for 10 minutes more. Serve with rice.
Tip: I sprinkle seasoning under the skin covering the chicken breasts for more flavor.
In deep pan, cover leftover chicken and carcass, remaining carrots and onion, with water and boil for 90 minutes. Using bowl under a strainer, drain chicken pieces & veggie pieces from liquid.
Option 1: You can stop here; place broth in refrigerator to gel. After it’s gelled, you can remove the top layer of fat for a healthier broth. This stock freezes well for later use.
Option 2: Pour the strained broth back into saucepan. Remove meat from carcass and add chicken pieces, finely chopped carrots, 1 ½ cups uncooked brown rice, and salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Freezes well.
Tip: If you choose to add curry to the soup include a dash of sugar and cinnamon to enhance flavor.