Leftover Chicken Soup
Make this easy 30 minute chicken noodle soup with leftover chicken breast. This leftover chicken soup recipe is healthy and so delish.
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What is more soothing than chicken soup?? It soothes the soul and has been rumored to help with the common cold. And this 30 minute chicken noodle soup recipe quick easy way to have some of this liquid gold.
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This easy chicken soup recipe is a great way to use leftover chicken or turkey. It’s a healthier version since it contains no cream or creamy soups. And this left over chicken soup can be made in about 30 minutes for the win!
What you need for this leftover chicken soup recipe:
Ingredients:
- 2 cups leftover cooked chicken, shredded or diced
- 1 rib of celery, chopped
- ½ medium onion, chopped
- ¼ red bell pepper, chopped
- 1 cup chopped or shredded carrots
- 1 clove garlic, minced
- 2-14.5 ounce cans of chicken broth or about 4 cups
- 1 cup whole wheat rotini pasta, or pasta of your choice
- 1 Tablespoon of fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- green onions, chopped
- salt
- pepper
Equipment Needed:
How to make this 30 Minute Chicken Noodle Soup
- In a stock pot or heavy bottom sauce pan add olive oil and heat to medium high heat. Add chopped celery, bell pepper, onion and carrots.
- Sauté until veggies are tender and add minced garlic, cook and stir for 1 minute.
- Reduce heat to low and add thyme and parsley, and black pepper. Stir and cook for about 1 minute.
- Add the chicken broth and leftover chicken. Turn heat up and heat to boil. Add pasta to boiling pot and cook for 12 minutes until pasta is soft.
- Serve this leftover chicken soup topped with green onions or additional herbs.
This healthy version of chicken soup using leftover chicken breasts is about 200 calories a serving. Which makes it comforting but without any heavy calories.
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Make this easy 30 minute chicken noodle soup with leftover chicken breast. This leftover chicken soup recipe is healthy and so delish.
Equipment
Ingredients
- 2 cups leftover cooked chicken shredded or diced
- 1 rib celery chopped
- ½ medium onion chopped
- ¼ red bell pepper chopped
- 1 cup carrots chopped or shredded
- 1 clove garlic minced
- 2 14.5 ounce cans chicken broth or about 4 cups
- 1 cup whole wheat rotini pasta or pasta of your choice
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 green onions chopped
- salt
- pepper
Instructions
- In a stock pot or heavy bottom sauce pan add olive oil and heat to medium high heat. Add chopped celery, bell pepper, onion and carrots. Sauté until veggies are tender and add minced garlic, cook and stir for 1 minute.
- Reduce heat to low and add thyme and parsley, and black pepper. Stir and cook for about 1 minute.
- Add the chicken broth and leftover chicken. Turn heat up and heat to boil.
- Add pasta to boiling pot and cook for 12 minutes until pasta is soft.
- Serve this leftover chicken soup topped with green onions or additional herbs.
Nutrition
Calories: 200kcalCarbohydrates: 17gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 88mgPotassium: 389mgFiber: 2gSugar: 3gVitamin A: 5796IUVitamin C: 17mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!
