To finish off the soup series, this week’s recipes feature something we all have in our Frigidaire’s – leftovers! Roast Chicken Soup is made from a leftover chicken or from a rotisserie version from the grocery store. If you don’t save it all for sandwiches, try Leftover Meatloaf Soup. Baked potatoes get a new lease on life with Leftover Baked Potato Soup and put that leftover roast beef to use in Roast Beef Stew. Happy eating!

Roast Chicken Soup

1 leftover roast chicken frame - bones, giblets, etc
1 C. leftover chicken meat
1 tsp. whole black peppercorns
2 bay leaves
2 large carrots, chopped
1 large onion, diced
1 C. chopped fresh green beans or frozen
4 large potatoes, diced
salt and pepper to taste

In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered. Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft. Add chicken and warm. Season to taste with salt and pepper.

Leftover Meatloaf Soup

2 C. leftover meatloaf, cubed
1 can vegetable beef soup, drained, reserving juice
6 C. beef stock
1 14-oz can chopped tomatoes
1/2 tsp. sugar
2 C. potatoes, diced
1 C. carrots, diced
1/2 C. celery, chopped
1 medium onion, chopped
Salt and pepper to taste

In a large stock pot add Beef stock, tomatoes, sugar, and reserved liquid from the soup. Bring to boil. Add potatoes, carrots, celery, onion. Return to boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add meatloaf cubes and heat for another five minutes or until heated through. Season to taste. Serve over rice or eat alone as soup.

Leftover Baked Potato Soup

3 T. butter
1 1/2 C. finely diced onion
1 1/2 T. minced garlic
6 C. chicken stock, heated
4 large leftover baked potatoes, halved. pulp scooped out and mashed well
1 1/2 C. buttermilk
1/2 C. sour cream
1/2 C. freshly grated Parmesan cheese
2 tsp. salt
1 tsp. pepper
2 T. sherry (optional)
1/4 C. finely chopped chives

In a large saucepot, over high heat melt the butter, then add the onions and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine. In a separate bowl, whisk together the potatoes, buttermilk, sour cream and grated cheese. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry. Ladle into bowls and garnish with chives.

Roast Beef Stew

2 medium yellow onions cut into small wedges
2 stalks celery, chopped
2 C. sliced fresh mushrooms
2 T. olive oil
3-4 cloves garlic, minced
1 1/2 lbs. leftover cooked beef, chopped
8 C. beef stock
1 T. Worcestershire sauce
Salt and pepper to taste
8 oz. uncooked egg noodles

In a large pot, cook onions, celery, mushrooms and garlic in olive oil until onions are golden. Stir in the chopped cooked beef. Add the beef broth and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper. Bring mixture to a boil and stir in uncooked egg noodles. Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.