Name: Leftover Chicken Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 – 5 cups of leftover roast chicken – with the jelly, shredded; 2 tomatoes, diced; 3 stalks celery, chopped; 2 carrots, diced; 2 sweet onions, sliced; 6 – 8 garlic cloves; 2 bay leaves; 1 ½ tsps. salt; 1 tsp. black pepper; ¼ tsp. red pepper flakes; 2 tsp. dried oregano; 1 inch piece of Romano or Parmesan cheese, chopped; 2 tsps. Vegeta (all-purpose seasoning); 8 cups of water; 2 tbs. olive oil; 1 lb. of Orzo

Ingredients

Scale

4 - 5 cups of leftover roast chicken - with the jelly, shredded
2 tomatoes, diced
3 stalks celery, chopped
2 carrots, diced
2 sweet onions, sliced
6 - 8 garlic cloves
2 bay leaves
1 1/2 tsps. salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
2 tsp. dried oregano
1 inch piece of Romano or Parmesan cheese, chopped
2 tsps. Vegeta (all-purpose seasoning)
8 cups of water
2 tbs. olive oil
1 lb. of Orzo

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot place the tomatoes, celery, carrots, onions, garlic cloves and olive oil.
Let the veggies simmer until the onions are translucent.
Add the seasonings and bay leaves.
Add the shredded left-over chicken, be careful to check for bones, and any jelly that may have formed around the chicken after refrigerating. This adds much flavor to the soup.
Add the water and Vegeta seasoning. If you do not have Vegeta you may use chicken bouillon. Taste for seasoning.
Add the Romano or Parmesan cheese pieces.
Let the soup simmer on a gentle heat for at least 45 – 50 minutes.
Prepare the pasta as directed.
Serve with extra grated Romano or Parmesan cheese and fresh ground black pepper.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish