Leftover Chicken Soup With Vegetables Food

LEFTOVER CHICKEN SOUP WITH VEGETABLES

Leftover Chicken Soup with Vegetables image

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

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon avocado or extra virgin olive oil
1 yellow onion, peeled and diced
1 celery stick, trimmed and diced
1-2 carrots, peeled, trimmed and diced
2 cloves garlic, peeled and minced
1 teaspoon sea salt, plus more if necessary
2 cups leftover or rotisserie chicken, skin and bones discarded
2 cups leftover cooked/roasted vegetables
4 cups (1 quart) low-sodium chicken broth
freshly ground black pepper, if necessary
ingredients for any of the 5 variations (see post)

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

Leftover Roast Chicken Soup image

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

Ingredients

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

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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