3 ways with chicken leftovers

Everybody's favourite easy supper just got wings (because we wastenot, want not.)

Give boring chicken-mayo sarmie leftovers the boot with three new ways to make that rotisserie chicken go further: go fresh and light and toss your leftover rotisserie chicken with your go to stir-fry, make warm and comforting enchiladas or get clever with home-made stock (recipe below).

Quick chicken broth

Serves: 4 | Prep time: 10 minutes  | Cooking time: 1 hour

INGREDIENTS:

  • 1 free-range rotisserie chicken carcass
  • 5 cups water
  • 1 onion, roughly chopped
  • 2 - 3 carrots, roughly chopped
  • a handful celery leaves, roughly chopped
  • a handful parsley, roughly chopped
  • 1 tsp salt
  • 1 tomato, roughly chopped

METHOD:

Bring the rotisserie chicken carcass and water to a simmer. Skim, if necessary. Add roughly chopped onion, carrots, celery leaves, parsley, salt and tomato. Simmer, covered, for 1 hour. If you need to intensify the flavour, reduce over a high heat. Check the seasoning, then strain and use to make a soup. Try one of these serving suggestions:

Chicken, chilli and avocado soup

Heat the strained broth with 1 finely chopped and seeded fresh chilli. Stir in 3/4 cup shredded free-range rotisserie chicken breast and heat through. Remove from the heat and add thinly sliced avocado, the juice of 1 - 2 limes and coriander leaves. Check the seasoning and add some crispy fried tortilla strips.

Chicken, vegetable and noodle soup

Add 1 - 2 finely chopped carrots and 1 - 2 sticks finely chopped celery to the strained broth and simmer for 15 minutes or until tender. Stir in 3/4 cup chopped free-range rotisserie chicken and handful drained, cooked fine noodles. Heat through and check the seasoning.

Chicken-and-ravioli soup

Simmer 250 g ravioli (Woolworths' butternut pansotti is good) in the strained broth until tender. Check the seasoning. Ladle the pasta and broth into bowls and pass around the Parmesan at the table.

Spinach-and-feta soup

Bring the broth to a simmer. Stir in 1 x 200 g packet baby spinach leaves and 1 crushed clove garlic. Blend immediately. Season to taste. Add crumbled feta to each portion and serve hot.