I love roasting a chicken for a weeks worth of meals. I like to do all kinds of things with it the next days making everything from stir fry, to tacos to chicken salads it's easy to recreate. A classic choice is always a chicken soup.
Load it up with veggies and quinoa and it will be a pretty hearty meal. I make my soups a little different each time, but here is a version worth recording. Try it and share tour special twists in the comments below.
8 cups of chicken stockman made with 1 leftover chicken
Stems of a collard green bunch
4 large carrots
1 tablespoon of olive oil
1 garlic clove
3 tablespoons of saffron
1 cup quinoa
Here is how it's done when I have time...other option is just chuck everything in the pot and let it simmer in store bought broth and using a precooked chicken ; ) Don't do that, but if you do I'll understand.
1. Strip the left over chicken of all the meat that is left and set it aside.
2. Strip the left over chicken of all the remaining skin and discard
3. Boil - How long is up to to you. I boiled mine about 1 hour and then removed the bones.
1. In a separate pot saute oil, garlic, onion, zuchinni & finely chopped collard stems until wilted.
2. Stir in saffron & salt.
3. Add shredded chicken, coarsely chopped carrots.
4. Add the broth & let simmer for 20 minutes before finally adding the quinoa.
Top it off with grated cheese & enjoy!