Roast chicken is an almost effortless dish to prepare and always satisfies a hungry crowd. I don’t have a recipe up on my site for some reason (we’ll have to fix that down the road!) but I like to roast mine perched atop a bed of root vegetables in a little white wine and chicken stock bath. The juices from the bird drip down into the pan and infuse the root vegetables so they come out tender and flavorful. While the chicken is always thoroughly enjoyed by all, there always seems to be leftovers. Both the dark meat hidden between the bones or the underside of the bird and even some white breast meat as well. Not to mention the entire carcass that can be saved to make bone broth.
This soup is the solution to using up all of the extra vegetables from the roast as well as the leftover chicken. It’s a hearty soup and will warm your body right up on a cold day. If your family devours the meat from the roast chicken then you may need to add in a few extra chicken breasts, but since I cook for a family of 2.5 we always have leftovers. We like to serve it with this Moroccan Chicken Salad but I leave the chicken off since the soup is like a meal in itself.