(Leftover) Chicken Soup

As promised, here is the recipe that I used for making chicken soup out of roast chicken leftovers. This is a great follow-up meal to use up all your leftovers and keep from letting things go to waste. As a bonus, this is perfect cold-weather food.

What you'll need:
Roast chicken carcass
1-3 frozen chicken breasts, as needed (to augment the amount of meat)
1/2 c. sliced carrots (use roasted carrots if you can)
1 c. onion, cut into chunks (again, use roasted if you can)
1 c. chopped celery
1 bottle Guinness beer
48-60 oz. chicken broth (you'll want enough to cover the soup ingredients)
salt and pepper to taste

What you'll need to do:
1. In a large crock pot, add the chicken carcass (with bones), frozen chicken breasts, carrots, onion, celery, beer, and chicken broth.
2. Cook on LOW setting for 7-8 hours.
3. With a fork, shred large pieces of chicken and remove any bones. Add salt and pepper if needed.
4. Stir and serve with french bread or dinner rolls.

When you add the chicken carcass, you'll want to also include anything that roasted inside the chicken (herbs, garlic, etc.). This will bring great flavor to your soup. I actually didn't have to add any additional herbs or spices (not even salt and pepper) when I made this. You can also add pasta, barley, or other similar things as you like. I highly recommend eating your soup with a fresh loaf of sourdough bread if you can get it.