Leftover Chicken Soup With Vegetables Recipes

LEFTOVER ROAST CHICKEN SOUP

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.

LEFTOVER CHICKEN SOUP WITH VEGETABLES

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.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.