Leftover Roast Chicken Soup Recipe

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Here’s a quick and easy recipe that uses leftover chicken meat and only takes 30 minutes to make. You can use leftover roast chicken or rotisserie chicken to make this flavorful comfort food. This homemade chicken soup recipe is a great alternative to chicken noodle soup that will soon become a family favorite! 🥣

This leftover chicken soup recipe is inspired by my Easy Roast Chicken and Homemade Chicken Stock recipes. Be sure to check them out!

Instructions

  • On medium heat, put 2 tablespoons of olive oil in a Dutch oven/stockpot, add garlic and onion and sauté for about 1 minute.

    2 tablespoon Olive Oil, 1 cup Onion, 2 cloves Garlic

  • Add carrots, celery, and jalapeños, and sauté for an additional 2 minutes.

    2 cups Carrots, 1 stalk Celery, 1 fresh Jalapeño

  • Add the chicken stock, diced tomatoes, and spices. Stir and scrape off the browned bits at the bottom of the pot as this adds a delicious flavor.

    4 cups Chicken Stock, 15 oz Canned Tomatoes, 1 teaspoon Cumin, 1 teaspoon Red Pepper Flakes, 1 teaspoon Chili Powder, 1 teaspoon Coriander

  • Add the shredded leftover roast chicken (or leftover rotisserie chicken) to the pot. Simmer covered for 20 minutes. Add more spices if needed. Garnish with fresh cilantro.

    4 oz Chicken, ½ cup Cilantro

Notes

  • This recipe also works great with store-bought rotisserie chicken.
  • Jalapeño is optional. However, if you like it spicy start with one jalapeño, then add more. You're my hero if you can handle more than three!
  • Note with jalapeños, be very careful when chopping these as they can leave a burning sensation on your skin. So don't rub your eyes! Ouch!!
  • If you don't have kitchen gloves to use when handling jalapeño peppers, get a piece of Saran wrap and use them to keep your hands from touching the peppers. I like to remove the seeds and chop the peppers for the soup. 
  • You can use fresh tomatoes, especially fresh from the garden will have a more robust flavor.
  • The canned tomatoes, however, are quicker and will save you some prep time.
  • Top with tortilla chips, sliced avocados, sour cream, or shredded cheese.

Nutrition

Serving: 8bowls | Calories: 131kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 283mg | Potassium: 462mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5716IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg

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