Name: Use-up Chicken Soup
Ingredients: 1 tbsp olive oil; 2 onions, chopped; 3 cloves garlic, chopped; 3 carrots, diced; 1 large potato, diced; 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; 250 g leftover cooked chicken, in smallish pieces; Salt and black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp zatar; 2 bay leaves; Handful 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

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. Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli. 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 This recipe uses leeks, potatoes, chicken stock and single cream to make one. For the full Homemade Chicken Noodle Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. The easiest way to make hearty chicken soup is to place your cut and washed chicken breast in a pot with salt, bay leaves, and water.

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, use-up chicken soup. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Use-up Chicken Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. Use-up Chicken Soup is something that I have loved my whole life. They are fine and they look fantastic.

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

To begin with this particular recipe, we have to prepare a few components. You can have use-up chicken soup using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Use-up Chicken Soup:

{Make ready 1 tbsp of olive oil.
{Prepare 2 of onions, chopped.
{Prepare 3 cloves of garlic, chopped.
{Prepare 3 of carrots, diced.
{Make ready 1 of large potato, diced.
{Prepare 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.
{Take 250 g of leftover cooked chicken, in smallish pieces.
{Make ready of Salt and black pepper.
{Take 1 tsp of dried thyme.
{Prepare 1 tsp of dried rosemary.
{Take 1 tsp of zatar.
{Take 2 of bay leaves.
{Make ready 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.

Strain the broth into a separate bowl so you can remove the chicken meat from the bone. Turn a roast chicken carcass into a very satisfying Chicken Noodle Soup. Remove any skin remaining on the carcass, legs or wings Remove the last joint When the water comes to a boil, lower to medium and let the soup boil gently for an hour or so. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.

Instructions to make Use-up Chicken Soup:

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..

The classic chicken soup consists of a clear chicken broth. This chicken soup recipe has all the classic flavors but cooks more quickly than traditional chicken soups due to its simplified method. I like soup with less salt. Make quick chicken soup in the pressure cooker! 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.

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