Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken noodle soup from leftover roast chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Chicken Noodle Soup from leftover roast chicken is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Chicken Noodle Soup from leftover roast chicken is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken noodle soup from leftover roast chicken using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Noodle Soup from leftover roast chicken:
- Take 1 med. yellow onion, diced
- Take 1 tsp. olive oil
- Take 8 cups chicken broth or more as needed
- Prepare Carrots from roast, cut small
- Make ready Caramelized onions from roast, chop
- Take Celery from roast, cut small
- Make ready Chicken breast from roast, shredded
- Make ready 1 tbsp. fresh thyme
- Prepare 1 1/2 cups dry egg noodles
- Prepare to taste Salt
Add garlic and chopped carrot, cooking for a further two minutes. Add shaved Brussels sprouts or whatever leftover veg you have needing to be used up. Pour over any leftover roast chicken gravy, topped up with water and/or chicken stock and bring to the boil. Add your shredded leftover roast chicken and frozen sweetcorn.
Instructions to make Chicken Noodle Soup from leftover roast chicken:
- Heat olive oil in large pot over med high heat and add diced onions. Cook until softened and brown.
- Add chicken broth and scrape any brown bits from the bottom.
- Add carrots, onion, celery, chicken and thyme. Stir to combine and bring to a boil. If needed, add more chicken broth. The noodles will soak up a lot of liquid.
- Add dry noodles. Stir to combine and cook for 8 mins.
Pour over any leftover roast chicken gravy, topped up with water and/or chicken stock and bring to the boil. Add your shredded leftover roast chicken and frozen sweetcorn. Cook the soup: Pour in homemade or good quality chicken stock/broth. Add shredded rotisserie chicken and cooked or fresh noodles and simmer until the noodles are cooked through. Season to taste with lemon juice, salt and pepper and serve.
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