Leftover Chicken Noodle Soup

Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 8

Ingredients:

  • ½ tablespoon butter or cooking oil of choice
  • 8-10 cups low sodium chicken stock
  • 2 carrots, diced
  • 1-2 ribs celery, diced
  • ½ small yellow or white onion, chopped, or 1 clove garlic, minced
  • 2-3 cups cooked chicken, chopped
  • 2 teaspoons dried parsley (optional)
  • ¼ teaspoon black pepper
  • 2-4 cups dry noodles of choice
  • Salt and pepper to taste
  • ½ tablespoon butter or cooking oil of choice

Instructions:

  1. Melt butter in a large soup pot, add onion and sauté until translucent. Add diced celery and carrots to the pot over medium-high heat. Sauté for 3-5 minutes. Add garlic and cook for another minute.
  2. Add chicken stock, salt, and pepper.
  3. Bring broth to a boil.
  4. Add dry noodles and cook just until noodles are al dente per package instructions.
  5. Add cooked chicken and heat until fully warmed. Taste the broth and adjust seasonings if desired.
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