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Leftover Chicken Soup

Leftover Chicken Soup Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or chopped
  • 1 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced into thin rounds
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 cup dry egg noodles
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
  2. Pour in the chicken broth, add the bay leaf, and bring to a boil. Reduce heat to a simmer, add the chicken, and cook for 5 minutes.
  3. Stir in the egg noodles and simmer, uncovered, for 6 to 8 minutes until tender. Season with salt and pepper.
  4. Remove the bay leaf, ladle into bowls, and top with parsley. Serve hot.

Notes

If you are making this ahead, cook the noodles separately and add them just before serving to keep them from getting too soft. A splash of lemon juice at the table brightens the whole bowl.