Sometimes its cheaper and easier to buy a cooked BBQ or roast chicken at a grocery store than to cook your own.
FIRST NIGHT: Throw a potato in the oven or toaster oven and have some chicken with a baked potato and salad.
NEXT DAY: Make a wrap for lunch: Take a tortilla, slather on some ranch dressing, put some left over BBQ chicken and salad on top. Roll up and eat.
SECOND DINNER: Throw chicken carcass with any extra meat in a pot and cover with water. Boil for half an hour. Take chicken bones out and put on a plate to cool. Throw some chopped carrots and/or squash, yams and a chopped tomato into the broth. Cook until veggies are tender. Pick all the chicken you can off the bones and put back into the soup with salt and pepper to taste.
If you want a plain chicken soup stop here and add some left over rice or noodles if you want it to be heartier. (You could also throw in some uncooked rice or pasta or potatoes when you put the carrots etc. in).
For a more exotic version, add 2 Tbsp. of Thai Yellow Curry Paste (or you could start with less and add until it is the right heat and flavour for you), a tin of coconut milk and some fresh spinach or kale and basil. Yummm! A great soup made of left overs for a rainy fall night!
Thai Yellow Curry Chicken Soup in a bowl made by a KSA ceramics student!