Leftover Chicken Noodle Soup Food

LEFTOVER ROAST CHICKEN NOODLE SOUP

Steps:

• In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 10-15 minutes or until the vegetables are tender.
• Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.
• Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.

LEFTOVER CHICKEN NOODLE SOUP

Steps:

• 1. Add oil to a large pot and heat over medium setting. Add onion, carrots, and celery - and cook until onion is soft.
• 2. Next, add your stock and water. Bring to a boil. Add in the chicken base, and cook until carrots are tender.
• 3. Reduce heat to a medium boil, and add in your pasta and chicken. Cook for about 10 minutes or until pasta is done. Stir in your parsley flakes and black pepper. Serve and enjoy.

24 WAYS TO USE LEFTOVER CHICKEN (EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken recipe in 30 minutes or less!

REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS!)

Steps:

• In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
• When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
• This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
• This also freezes well, but you will need to add a little liquid when you reheat.

BEST CHICKEN NOODLE SOUP

Steps:

• Put the chicken in a large soup pot and fill with water. Bring to a boil, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
• Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
• Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.