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Leftover Soup

ChickenVegetableDiner-Style

Time: 30 minutes

Yield: 4 servings

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About

You drop by the grocery store and the rotisserie chicken is calling for you. But wait, are you actually going to eat all of that? You don't want to let perfectly good chicken go to waste. Well, you won't let it, and it's all thanks to this Leftover Soup! In a savory broth every granny would be jealous of, leftover juicy rotisserie chicken, veggies, and tender egg noodles miraculously become a healing meal in just half an hour. Let Leftover Soup become your supper superpower and your key to using up what's left in the fridge!

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups yellow onion, chopped
  • 1 cup carrots, thinly sliced
  • 1 cup celery, chopped
  • 1 tablespoon garlic, minced
  • 3-4 cups rotisserie chicken, shredded
  • 8 cups reduced-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, plus more, to taste, for garnish
  • 2 cups wide egg noodles
  • fresh flat leaf parsley, optional, to taste, chopped, for garnish

Directions

Step 1 -In a large Dutch oven over medium-high heat, add the olive oil.

Step 2 -Add the onions, the carrots, the celery, and the garlic to the hot olive oil and cook, while stirring often, until the vegetable mixture is just soft, about 8 minutes.

Step 3 -Add the chicken, the chicken broth, the Italian seasoning, the salt, and 1/4 teaspoon of the black pepper to the vegetable mixture and bring it to a boil.

Step 4 -Reduce the heat to medium and gently boil until the flavors meld together, about 6 minutes.

Step 5 -Add the noodles to the soup mixture and reduce the heat to medium-low.

Step 6 -Cook until the noodles are tender, about 6 minutes.

Step 7 -Serve garnished with the parsley and the extra black pepper.

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