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.


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


  1. 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.
  2. 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. 
  3. In a separate pan, sauté the onions, carrots, and celery in olive oil or butter. When translucent, add them to the soup pot. 
  4. Squeeze 1 lemon into the soup.
  5. Season to taste with salt and pepper.