Use-up Chicken Soup

Name: How to cook Use-up Chicken Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

John A

Use-up Chicken Soup

I used some leftover chicken, a bit of homemade stock and a few vegetables needing to be used up plus a little pasta to make a tasty and healthy soup.

Ingredient

Food ration :

8 servings

Cooking time :

35-45 minutes including prep

1 tbsp

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

1 tsp

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

Cooking instructions

* Step 1

Heat the oil in a large saucepan or stockpot and gently fry the onion for 3 minutes to soften but not brown.

* Step 2

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.

* Step 3

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.

* Step 4

Reduce to a fast simmer, add the chicken, stir again to mix well and cover and simmer for 15 minutes, stirring occasionally.

* Step 5

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.