Leftover Chicken Soup With Vegetables Food
LEFTOVER CHICKEN SOUP WITH VEGETABLES
It's so easy to turn your rotisserie or leftover roast chicken into a healthy, hearty chicken and vegetable soup. The recipe includes the basic version or see the post for 5 variations!
Provided by Don Baiocchi
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the base vegetables (onion, celery, carrots and garlic for the basic version), plus 1 teaspoon fine sea salt. Cook, stirring occasionally, until softened, about 5-8 minutes.
- Stir in the chicken, leftover vegetables and chicken broth, plus any other ingredients necessary. Bring the broth to a simmer and cook until all ingredients are warmed/cooked through.
- Serve and garnish with freshly ground black pepper and any other garnishes you like.
LEFTOVER ROAST CHICKEN SOUP
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g
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