Chicken Tomato Cilantro Soup
|Chicken carcass||1 , cooked, leftover from roasting pan|
|Vegetables||1 Cup (16 tbs) (Along With Sauce, And Juices From Roasting Pan)|
|Freshly ground black pepper||To Taste|
|Canned italian plum tomatoes||28 Ounce (With Juice, 1 Can)|
|Dried oregano||1 Teaspoon|
|Chopped cilantro||6 Tablespoon|
Remove any leftover meat from the carcass and set aside.
Put the carcass in a soup pot and cover with water.
Add any leftover vegetables and sauce, then salt and pepper to taste.
Heat to a boil, then lower heat and simmer for about 3 hours.
Strain the broth, discarding the bones and vegetables.
Refrigerate broth until the fat hardens on top, about 4 hours.
Skim off the fat and return broth to the stove to reheat over medium heat.
Roughly chop the tomatoes and add them to the broth with their juice.
Then add the oregano, leftover chicken, and additional salt and pepper to taste.
Cook over medium heat for 30 minutes, then serve the soup hot, with a sprinkle of cilantro.