"Leftover Roast Chicken Dinner" Soup

[DesertRose]

If you want the best chicken and veg soup you've ever put in your mouth:
Start with this crabapple and thyme roast chicken

Crabapple and Thyme Roast Chicken
From https://simplyfamilyrecipes.com/crabapple-recipes/

Ingredients
1 whole chicken (about 4 lbs/2 kg), preferably organic and free-range
2 cups (480 mL) fresh crabapples, halved and cored
3 tbsp (45 mL) fresh thyme leaves, finely chopped
1/4 cup (60 mL) rich extra virgin olive oil
1 tsp (5 mL) finely ground sea salt
1/2 tsp (2.5 mL) freshly cracked black pepper
1 cup (240 mL) dry white wine, such as Chardonnay (DesertRose's notes: If you don't keep alcohol in your house, substitute 60-80 mL of apple cider vinegar, mixed with enough water to bring the volume up to 240 mL. The recipe really needs the acidity.)
1 medium-sized cooking apple (~6 oz/175-200 g), cored and quartered
Instructions
Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
Pat the chicken dry with paper towels, which helps the skin crisp up beautifully during roasting.
In a small bowl, mix the olive oil, thyme, sea salt, and black pepper to create a fragrant herb rub.
Gently loosen the skin over the chicken breasts and thighs, then rub half of the herb mixture underneath the skin for maximum flavor.
Rub the remaining herb mixture all over the outside of the chicken, ensuring every inch is coated. Stuff the cavity with the quartered apple.
Place the chicken in a roasting pan and scatter the crabapple halves around it, adding a layer of sweetness that will caramelize as it cooks.
Pour the white wine (or the apple cider vinegar/water mixture) into the bottom of the pan, which will keep the chicken moist and create a delicious jus.
Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Let the chicken rest for 10 minutes before carving, allowing the juices to redistribute for the most succulent meat.
Best enjoyed when the chicken's skin is golden and crisp, the meat tender and infused with the herby, fruity flavors. Serve alongside the roasted crabapples and a drizzle of the pan juices for a dish that's as visually stunning as it is delicious.

And for the side dishes, start with the vegetables here:

Roasted Fall Vegetable Soup

For the roasted vegetables:
Preheat your oven to 450 degrees F/235 degrees C and line 2 rimmed sheet pans with parchment (baking) paper if you plan to use paper.

(DesertRose's note: the oven temperature for the chicken is a little cooler than the veggie recipe calls for, but as the cooking time is longer, it works out nicely.)

Position the oven racks evenly apart in the top and bottom halves of the oven.
Prepare the veggies (use whatever fall vegetables you like, these are what I used):
- 1 butternut squash (2-4 lbs/1-2 kg), peeled, seeded, and cubed in approximately 1¼"/3 cm cubes
- 1 sweet potato (4-6 oz/120-180 g), peeled and cubed
- 4 parsnips (1 lb/0.5 kg), cut in 1½"/3.5 cm sections (I halved the thicker sections so they got a little crispy around the edges)
- 4 carrots (½ lb/0.25 kg), prepared the same way as the parsnips. I do not peel either of these, just scrub them well to remove any grime
- 1 medium red onion (8 oz/227 g), quartered lengthwise

(DesertRose's notes: Because of food preferences in this household, I used carrots, parsnips, and small red potatoes, no onion, and I tossed the veggies with olive oil, rosemary and thyme sprigs, salt, and pepper.)

Gently toss the vegetables with:
- olive oil (~2-3 tbsp/30-45 mL, just enough to coat everything)
- salt & pepper
- 2-3 finely chopped/minced garlic cloves
- chopped fresh sage and rosemary (as much as you like, if you like these herbs - I used maybe 1½ tablespoons [22.5 mL] of each, you can also substitute a couple shakes of dried herbs, or use other herbs/spices to season to preference)
Distribute the veggies evenly onto the two pans, trying to keep space between them so they get a little crispy and don't steam up.
Roast the vegetables until they are tender and beginning to brown, 40-50 minutes (maybe even longer depending on your oven). Turn the veggies over in their pans and rotate pans from top to bottom halfway through roasting. Pull them out when they look good to you. If you're working with a small oven, you can always roast one batch at a time.

(DesertRose's notes: When putting away the leftovers, include the crabapples and the stuffing apple with the veggies. Just chuck 'em all in the same container. They give the soup a tiny bit of sweet-tart flavour.)

For the soup:
- Leftover roasted vegetables, about 6 cups (1.5 L)
- 4-5 cups (0.9-1.2 L) water
(DesertRose's notes: I used one large broth cube, the type where the package says it makes 450 mL of broth, dissolved in about a litre of boiling water. Thank heavens for electric kettles!)
- 1 tablespoon (15 mL) lemon juice (DesertRose's note: I actually skipped the lemon juice because I forgot about it, lol!)
- ½ cup (120 mL) dry white wine (omit this if you prefer to cook without alcohol, it will still be delicious!) (DesertRose's note: If you don't keep alcohol in your house, I'd recommend substituting 30-40 mL of apple cider vinegar for the slight sharpness the soup needs.)
- dash cayenne pepper, just enough to give it a slightly warm kick (again, omit this if you don't like things spicy)
- salt & pepper, to taste
Working in batches, puree the ingredients together in a blender, adding water gradually until you get to a consistency you're happy with.

(DesertRose's note, and I also cook the vegetable-only soup this way: Or, chuck it all in your saucepan/soup pot and use an immersion blender to puree the veggies.)
Once you've got everything smooth, pour it into a saucepan and heat. At this point you can add more water or wine if you want it thinner, I like it pretty thick.
(DesertRose's note: Add whatever chicken is leftover from the roast chicken and simmer gently for 30-60 minutes, stirring occasionally.)

Make sure the seasoning is where you want it to be, and you're done! It should keep for about a week in the fridge, but you can also easily freeze it.

[DoctorM]

I like this recipe. Worth trying, I think.