Roasted Chicken Soup


Flu season is here!  While flu season has been very active in my area for a couple of months now, it’s finally started affecting those around me.  A little old-fashioned chicken soup is just the thing to treat it.

2 whole chickens, washed and patted dry

salt and pepper

1 tsp tony’s or other cajun seasoning

the greens of 2 leeks, cut in 1-inch pieces

4 carrots, washed and cut in chunks

4 to 6 med to large Yukon gold potatoes, cut in 1-inch pieces

1 head garlic, cut halfway through the center

4 green onion, cut in 1-inch pieces

Red pepper flakes

2 tablespoon chicken base

Wash and dry chickens and vegetables.  Chickens can be cut in halves or left whole.  Season the chickens with salt, pepper, and about 1 teaspoon cajun seasoning (or 1/4 teaspoon cayenne.)

Preheat oven to 500 degrees.  In a large, heavy roasting pan (one with a tight fitting lid), place all the vegetables.  Place the chicken pieces on top of the vegetables.  Cover with lid, and place in oven.  Let roast for 1 1/2 hours.

  Remove from oven, take off lid and let cool.


When cool, remove chicken only, and remove all the meat (debone), reserving bones for stock.

In a separate stockpot, place all chicken bones and cover completely with water.  Add the chicken base or 1 to 2 cubes chicken bouillon, if desired. Bring to a simmer, and let simmer on low for one to two hours.

Strain stock, reserving the stock.  Discard bones.

Add as much of the stock back to the large roasting pan ( the one with the veggies) as you like. Add water if needed.  Add as much of the shredded chicken as you like.

Refrigerate the remaining shredded chicken for chicken salad sandwiches, salad, or enchiladas.

When the soup has cooled, you can remove the fat with a spoon, or, refrigerate overnight where it will solidify and be much easier to remove.

Salt and pepper to taste.

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