Use-up Chicken Soup. Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli. I used a roasted chicken carcass from our previous nights dinner as I feel it adds more flavor then the uncooked chicken. 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

You can have Use-up Chicken Soup using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Use-up Chicken Soup
  1. It’s 1 tbsp of olive oil.
  2. Prepare 2 of onions, chopped.
  3. It’s 3 cloves of garlic, chopped.
  4. Prepare 3 of carrots, diced.
  5. Prepare 1 of large potato, diced.
  6. You need 1 3/4 litres of chicken stock. I’d already made some from the chicken carcass and topped up with a stock cube diluted in boiling water.
  7. It’s 250 g of leftover cooked chicken, in smallish pieces.
  8. It’s of Salt and black pepper.
  9. You need 1 tsp of dried thyme.
  10. Prepare 1 tsp of dried rosemary.
  11. Prepare 1 tsp of zatar.
  12. You need 2 of bay leaves.
  13. You need Handful of 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.

Turn a roast chicken carcass into a very satisfying Chicken Noodle Soup. Remove any skin remaining on the carcass, legs or wings Remove the Add water, peppercorns and salt, and increase the heat to high. When the water comes to a boil, lower to medium and let the soup boil gently for an hour or so. Use up your leftover Sunday roast chicken by making this delicious soup.

Use-up Chicken Soup instructions

  1. Heat the oil in a large saucepan or stockpot and gently fry the onion for 3 minutes to soften but not brown..

  2. 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..

  3. 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..

  4. Reduce to a fast simmer, add the chicken, stir again to mix well and cover and simmer for 15 minutes, stirring occasionally..

  5. 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..

  6. 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 recipe uses leeks, potatoes, chicken stock and single cream to make one. Find the perfect bowl for you, from classic chicken noodle to options from across the globe. Condensed cream of chicken soup is gussied up with some heavy cream, diced chicken, and curry powder. Open a few cans and chop up a rotisserie. Chicken noodle soup never gets old.