File this as a chicken recipe, but certainly can make this a turkey left over recipe as well.
Remember yesterday's post. I grilled a chicken with herb butter and roasted root vegetables. All went perfect, as I was going to use the white meat for a basic chicken dinner (and it was a winner, winner). Then use the carcass to make fresh chicken stock to use for my Thanksgiving meal (and that worked just fine, 8 cups of stock from the bird)!
But if you look close at the photo above, you can see that the breast meat (top of the bird) browned and cooked up nicely. When the temp hit 165 on the white meat i pulled the bird off. The legs were still slightly under temp. But I had this in mind, so i was willing to pull the thighs and legs off to use to make soup.
And I wanted to make a teriyaki soup. I have had two occasions to make this recipe and I think I have adapted enough to make this my own version, inspired by Penny from the Lake Lure Kitchen. So in place of her (WONDERFUL) teriyaki chicken thigh served on rice; I present my adapted Shredded Chicken Teriyaki Crock Pot Soup!
I am just starting to learn the benefits of crock pots. Dump in and forget! Few hours later, fast as you can slowly say Bob's your uncle... Soup!
This does take a second step half way through the process, but even so, no real hard work...
First step, Pull off the legs and thighs from your roasted chicken. Leave whole if you like, bone on.
Also, leave the skin on. You can pull it off later if you like, but the bones and the skin make the soup richer.
OK... Crock pot on low... put the chicken parts in the bottom. If you need to, bust em apart, but will be easier if you cook them down for awhile before you try to separate the thigh from the leg.
Next whisk together these ingredients...
1 cup Sugar
1 cup Spy Sauce
1/2 cup Cider Vinegar
1 tsp ground Ginger
1 tsp Dried Garlic Flakes
1 tsp Dried Onion Flakes
Couple of pinches of Pepper
And pour this mix over the chicken parts.
Cover with the lid and let it just sit for a couple of hours. You may need to turn the chicken parts over to insure that all the parts get soaked in the sauce!
But, once you have the chicken nicely cooked, you can reach in and pull a bone and the meat practically falls off. Leave the delicious sauce in the crock pot, but pull out the chicken pieces. You can easily pull off the skin and pull the meat from the bone. Now's the time to toss those away.
And the meat shreds easily. Once you've separated the skin, the gristle, the odd little pieces; pop it back into the crock pot.
And add a few veggies...
For this, 4 carrots, cut and diced...
2 stalks of Celery, cut and diced...
2 medium Onions, cut and diced...
And turn the crock pot back to high this time and allow everything to simmer for 2 mote hours. I like my veggies to have a slight crispness to them instead of completely mushy.
I also added 2 cups of Chicken Stock.
This is my third time to toy with this teriyaki chicken idea. Every version has been a winner. For different purposes. Not gonna say what I like better, but this is my favorite soup I have made for a long time. Just incredible flavors from the teriyaki... Makes a terrific soup!
So, if I have tweeked your interest in Penny and the Lake Lure Cottage Kitchen Blog, head on over and say HI for me!
And for a quick look at what she blogs, click on the logo link image to the right. You will see all the eRecipeCards that Penny has submitted to eRecipeCards.com. You can add her recipes to your eRecipeBox (once you have a free account).