Recipe: Leftover chicken soup from River Roast


  • 1 quart chicken broth
  • 3 quarts cold water
  • 1 leek, white cut 1/4 in think, greens rough chopped
  • 2 carrots, peeled and chopped to 1/4 in pieces
  • 4 cloves garlic, smashed
  • salt and pepper to your liking


  • Place leftover chicken (bones and all!) in a pot and cover with chicken broth and water.
  • Add the chopped leek greens and garlic and bring to a simmer
  • Skim off any foam or fat that rises to the top
  • Cook the chicken on low simmer for 45 minutes to an hour, or until chicken is tender
  • Remove the chicken and discard the bones
  • Return the chicken to the pot and add the white part of the leek, the carrots and celery
  • Cover with the strained stock
  • Simmer about 25 minutes or until the veggies are tender
  • Add rice or noodles and enjoy!