Straightforward and simple- great grandmother’s recipe. Perfect for when you’re feeling ill, and great with a peanut butter & jelly sandwich. A wonderful way to use leftover roast chicken- leave a little bit of meat on the body for full flavor.
Ingredients
Yield: 4 servings
Time: 1 hour -ish
- 1 leftover roast chicken
- Butter or olive oil
- 3 gloves minced garlic
- 1 large onion (chopped)
- 3-4 carrots (chopped)
- 3-4 celery stalks (chopped)
- 2 ½ tsp Kosher Salt
- 2 tsp Black Pepper
- Herbs like rosemary, thyme, sage (leftover chicken herbs work great)
- 1 lemon
Preparation
- Put the leftover bird in a Dutch oven or soup pot and fill with water, leaving about an inch of the bird sticking out. Simmer for about 20 minutes.
- Pull the carcass out and let cool on a cutting board. Then pull the meat off the bone and chop. Add back to the broth.
- In a separate pan, sauté the onions, carrots, and celery in olive oil or butter. When translucent, add them to the soup pot.
- Squeeze 1 lemon into the soup.
- Season to taste with salt and pepper.
