Leftover Chicken Soup with Vegetables
It's so easy to turn your rotisserie or leftover roast chicken into a healthy, hearty chicken and vegetable soup. The recipe includes the basic version or see the post for 5 variations!
Servings: 4 people
Ingredients
Base:
- 1 tablespoon avocado or extra virgin olive oil
- 1 yellow onion, peeled and diced
- 1 celery stick, trimmed and diced
- 1-2 carrots, peeled, trimmed and diced
- 2 cloves garlic, peeled and minced
- 1 teaspoon sea salt, plus more if necessary
Stir in:
- 2 cups leftover or rotisserie chicken, skin and bones discarded
- 2 cups leftover cooked/roasted vegetables
- 4 cups (1 quart) low-sodium chicken broth
Garnish:
- freshly ground black pepper, if necessary
Additional ingredients:
- ingredients for any of the 5 variations (see post)
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the base vegetables (onion, celery, carrots and garlic for the basic version), plus 1 teaspoon fine sea salt. Cook, stirring occasionally, until softened, about 5-8 minutes.
- Stir in the chicken, leftover vegetables and chicken broth, plus any other ingredients necessary. Bring the broth to a simmer and cook until all ingredients are warmed/cooked through.
- Serve and garnish with freshly ground black pepper and any other garnishes you like.
Notes
Keep the soup covered in the fridge (without garnishes) for up to 5 days.
Or freeze the soup (without garnishes) in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove over medium heat.