Easy Leftover Chicken Soup
Homemade chicken soup (using leftover chicken!) is so much fresher, tastier, and better for you than canned. This leftover chicken soup recipe is naturally gluten free.
Servings 6 people
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium yellow onion chopped
- 2 teaspoon minced garlic about 4 cloves
- 4 cups chicken broth
- 2 cups water
- 1.5 cups leftover cooked chicken chopped or shredded
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon parsley
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- Black pepper to taste
- Sea salt to taste
Instructions
- Chop the chicken, carrots, celery, onion, and garlic.
- Heat olive oil in a soup pot or Dutch oven over medium heat until shimmering, then add the carrots, celery, and onion.
- Saute for five minutes, stirring occasionally. Stir in the garlic and continue to cook over medium heat for another two minutes.
- Add the chicken broth, water, chicken, and spices to the pot. Stir, increase heat, and bring pot to a boil.
- Skim, if necessary (if using chicken breast, you may not have to). Stir, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
- Remove and discard the bay leaf, and serve.
Notes
Go light on the salt, because the broth is already salty. You can always taste and add a bit more at the end, if desired.