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What do you do with your soup chicken...

s
sweetpotater Apr 6, 2011 11:48 PM

...besides make chicken salad? I'm talking about the cooked chicken left over from making soup, if I don't want to use the actual meat in the soup. It's not extremely flavorful but not bad either. I put some in chicken salad, and the rest is in the freezer waiting for something better—since we don't love chicken salad that much and have two chickens worth of meat (in service of matzo ball soup for Passover, which we serve as clear broth).

  1. jnk Apr 7, 2011 01:18 AM

    Chciken a la king, tetrazini, buritos, mac and cheese w/chunks of chicken and then baked, chicken salad, quick asian stir fry, essentially anything wheree you can add moisture to the dish.

    1. r
      rjlebed Apr 7, 2011 06:27 AM

      Spice it up with some Mexican spices and put it in Enchiladas! Always yummy!!

      2 Replies
      1. re: rjlebed
        e
        erly Apr 7, 2011 07:57 AM

        I chop it and make Chicken croquettes, or variations if I don't want to use dairy, e.g.I Make Chicken Cutlets
        or when I get lazy feed it to the Raccoons.

        1. re: rjlebed
          Jenni899 Apr 7, 2011 09:45 AM

          second that-shredded chicken filling-enchiladas, burritos, tamales! also good in a chicken lasagna.

        2. marsprincess Apr 7, 2011 08:04 AM

          The old 90's standby - Chinese Chicken Salad. Enchiladas. Pizza topping with feta and spinach and pine nuts is nice.

          1. n
            noodlepoodle Apr 7, 2011 09:25 AM

            Chicken pot pie in individual ramekins topped with biscuits or puffed pastry.

            1. m
              mpez0 Apr 9, 2011 12:11 PM

              Kreplach

              1. l
                lrealml Apr 9, 2011 10:27 PM

                I could never find a good use for it since I agree that is not really very flavorful after all the cooking, so since I hate wasting food, I started de-boning my chicken then making soup with just the bones and then adding the meat (in cubes) at the end or making another dish out of it (although I don't really bother with the wings or all of the leg meat because it is not worth it).

                4 Replies
                1. re: lrealml
                  c oliver Apr 10, 2011 07:07 AM

                  I use my meat thermometer and when the breasts are done, I remove them and the legs and thighs. Then continue cooking the remainder. Doesn't help OP this time around but for the future. I'm with you. Cooked to death chicken is still cooked to death no matter what ya do with it.

                  1. re: c oliver
                    l
                    lrealml Apr 10, 2011 11:57 AM

                    How do you do this without burning yourself? Is there a trick to it?

                    1. re: lrealml
                      vil Apr 10, 2011 03:31 PM

                      I do not have a meat thermometer but do what c. oliver does too. I keep the soup at a gentle simmer until I can easily separate the meat with a knife and fork. Then I would lift the whole chicken out onto a platter, and remove the legs and wings with fork, knife and shears. The rest goes back into the soup pot at a full simmer, but I think generally I have to return the thighs to finish cooking for bit longer.

                      If I feel like it, I would also cool down the chicken enough so I can rip out the breast with my fingers. One of the simplest things I do with it is to slice it up, and dress it with a tiny bit of soy sauce, rice wine and sesame oil to serve as a side dish.

                  2. re: lrealml
                    atheorist Apr 10, 2011 07:29 AM

                    This is the right answer: Avoid ever creating that meat seems too good to throw away, but no one wants to eat.

                    For any crockpot chicken dish, I remove the skin, wingtips, back and ribs and save them in the freezer along with the gizzards. 2 or 3 chicken's worth make a fine crockful of broth and you will have no qualm discarding the solids.

                  3. agoodbite Apr 10, 2011 06:50 AM

                    Enchiladas are good, but so are simple chicken tacos. Saute some chopped white onion in some oil (I use canola for this) until translucent. Add some chopped garlic (optional) and continue cooking until fragrant. Then throw in some diced fresh tomato (or some broken up whole canned tomato). Then add your cooked chicken. Add salt and pepper as necessary and cook until chicken is heated through.

                    Soften some corn tortillas in canola (or other neutral tasting oil) over medium high heat (only several seconds per side). Leave on paper towels to drain.

                    Place chicken filling in tortillas and roll. Top with finely shredded iceberg lettuce, chopped tomato and sour cream (or Mexican crema if you have it). It's simple and delicious - a childhood comfort food for me.

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