We’re always looking for creative ways to use up leftover meats and veggies. This warm and hearty soup is a delicious and easy solution! We used leftover chicken breasts, but it would taste equally delicious with leftover turkey. We had potato, onion and a few carrots on hand, and we tossed in a few green beans to add texture and flavor.
If you’ve got homemade chicken stock on hand, we highly recommend it as it helps to jazz up what is a fairly simple soup. We also keep some store bought chicken stock on hand, for good measure. This soup can handle just about any vegetable. We’re sure it would have been just as flavorful with zucchini, or sweet potato. It’s versatile, practically effortless to make, and it cooks in just 30 minutes. We may pick up a rotisserie chicken and have it again this evening!
Easy Chicken Soup
40 minutes to prepare serves 6
- 3 cups cooked chicken or turkey, diced
- 1 cup baby carrots or 1 large carrot, diced
- 1 large Russet potato, peeled and cubed
- 1/2 pound fresh green beans or frozen (thawed)
- 1/2 cup onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon unsalted butter
- 6 cups low-sodium chicken broth
- 2 medium celery stalks, diced
- 1 teaspoon dried sage
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Melt butter in a large soup pot over medium heat. Sauté onion 3 to 5 minutes, until soft. Add garlic, and continue cooking until fragrant.
- Add broth to pot. Stir in chicken and vegetables. Season with sage and thyme. Add bay leaf.
- Bring soup to just boiling. Reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender.
- Remove bay leaf. Season with salt and pepper, to taste, before serving.
Recipe adapted from Cooking Classy