November 23, 2016

Leftover Roast Chicken & Vegetable Soup

25 min

Cook & Prep Time: 25 minutes

Serves: 4-5


1 cup onion (diced)

2 garlic cloves (roughly chopped)

salt & pepper to taste

2 cups diced cooked chicken

2 cups left over vegetables

6 cups chicken broth

1 tbsp butter

1/4 tsp rosemary

1/4 tsp thyme

1-2 tbsp fresh parsley (roughly chopped)

Heat a stock pot on medium heat and melt butter.

Sauté onion and garlic with rosemary and thyme on the hot pan with butter until fragrant and golden brown, about 4 minutes.

Add chicken broth, close the lid and bring to a simmer.

Add the remaining ingredients to the pot with simmering broth and cook for one to two more minutes.

Garnish with parsley and serve hot.

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