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.
Servings 4
Calories 200kcal
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: 200kcal | Carbohydrates: 17g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 88mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5796IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg