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Leftover Chicken Noodle Soup

This is a great way to use the leftovers from a roast chicken, whether you bought it from the store or made it yourself.

STOCK

Note: You can make this ahead of time and freeze/refrigerate until you’re ready to cook the soup.

1 leftover roast chicken carcass (skin, bones, and any meat)
4 quarts water

1. Place the chicken carcass in a large soup pot. Pour water over it. Bring to a boil. Lower the heat, cover the pot, and simmer for 1 hour.

2. Place a colander over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.

3. Pick through the bones and remove any meat; discard skin and bones.

VEGETABLES

Note: If you’re in a relative hurry, start this at the same time as the stock.

2 Tbsp olive oil
2 Tbsp butter
3 cloves garlic

3-4 cups of diced vegetables, including your choice of the following:
  • 1-2 medium onions
  • 8 oz button mushrooms
  • 4-6 carrots
  • 4-8 celery stalks
  • 1-2 potatoes
3 tsp salt
1 tsp black pepper
1 tsp paprika
Several dashes of cayenne pepper
1 tsp dried parsley

1. Heat the olive oil over low heat. Add the butter, and when it melts, add the onions. Cook, stirring often, for 8 minutes or until softened.

2. Add the garlic and stir for one minute.

3. Add the rest of the vegetables. Cook, stirring occasionally, for 15 minutes.

4. Sprinkle with salt, black pepper, paprika, cayenne pepper, and parsley. Continue cooking, stirring occasionally, for 10 minutes or until the carrots and celery are almost softened.

SOUP

2 cups small pasta (tiny egg noodles; tiny shell pasta)

1. Add the vegetable mixture to the broth. Bring to a boil, lower the heat, and simmer for about 20 minutes.

2. Add the pasta and boil according to instructions on pasta package.


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Jenn Raley Miller