Use-up Chicken Soup. I used a roasted chicken carcass from our previous nights dinner as I feel it adds more flavor then the uncooked chicken. This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme. Strain the broth, chop up the chicken and vegetables, return everything to the pot, and you have the best chicken soup in all the land.

Use-up Chicken Soup By using our site, you As your soup simmers, periodically check on it to ensure that the chicken is cooking nicely and to skim The easiest way to make hearty chicken soup is to place your cut and washed chicken breast in a. For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat.

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I used a roasted chicken carcass from our previous nights dinner as I feel it adds more flavor then the uncooked chicken. This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme. Strain the broth, chop up the chicken and vegetables, return everything to the pot, and you have the best chicken soup in all the land.

Alright, don't linger, let's task this use-up chicken soup formula with 13 elements which are definitely easy to find, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements Use-up Chicken Soup:

Prepare 1 tbsp - olive oil.
Prepare 2 - onions, chopped.
Require 3 cloves of garlic, chopped.
Prepare 3 - carrots, diced.
Give 1 for large potato, diced.
You need 1 3/4 litres chicken stock. I’d already made some from the chicken carcass and topped up with a stock cube diluted in boiling water.
Need 250 g leftover cooked chicken, in smallish pieces.
Prepare Salt and black pepper.
Provide 1 tsp dried thyme.
Give 1 tsp - dried rosemary.
Provide 1 tsp - zatar.
Prepare 2 - bay leaves.
Prepare Handful for dried pasta. I used up some Trofie I’d got in, otherwise any pasta you like but broken into small pieces. Use 2 handfuls of pasta if you want an even bulkier soup.

Refrigerating Chicken Noodle Soup: As the soup sits, the noodles soak up the soup broth. When reheating, add a splash of extra chicken stock or if you don't have any, water. For the full Homemade Chicken Noodle Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Make quick chicken soup in the pressure cooker!

Use-up Chicken Soup making:

Heat the oil in a large saucepan or stockpot and gently fry the onion for 3 minutes to soften but not brown..
Add the garlic, stir and gently fry for another minute. Then add the carrots, gently stir again and fry for a further 2 minutes. Then add the potato, fry on a slightly higher heat for another 2 minutes, stirring thoroughly but gently to avoid sticking..
Add the stock, about 1/2 litre at a time, whilst continuing to stir. When all the stock is in, add a little salt, some black pepper and the herbs. Give it all a good stir and bring to the boil..
Reduce to a fast simmer, add the chicken, stir again to mix well and cover and simmer for 15 minutes, stirring occasionally..
Stir in the pasta and continue to cook on a fast simmer for 8-10 minutes or until the pasta is how you like it. I go for al dente plus one minute. Remove and discard the bay leaves, taste and add further seasoning if wished..
Serve piping hot. Granary bread or a crusty roll is a pleasant accompaniment but, with the pasta included, the soup by itself is pretty filling..

This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, and celery, and it's I use a whole chicken for my soup for a few reasons: First, it's the most economical way to go. Second, I like having a mix of white and dark meat. Use up your leftover Sunday roast chicken by making this delicious soup. This recipe uses leeks, potatoes, chicken stock and single cream to make one. Chicken noodle soup never gets old.

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