Hi, I’m Laura. Today, I’m gonna show you how to make use-up chicken soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Use-up Chicken Soup Recipe
Use-up Chicken Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Use-up Chicken Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook use-up chicken soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Use-up Chicken Soup:
- Prepare 1 tbsp olive oil
- Prepare 2 onions, chopped
- Get 3 cloves garlic, chopped
- Take 3 carrots, diced
- Get 1 large potato, diced
- Prepare 1 3/4 litres chicken stock. I’d already made some from the chicken carcass and topped up with a stock cube diluted in boiling water
- Make ready 250 g leftover cooked chicken, in smallish pieces
- Make ready Salt and black pepper
- Take 1 tsp dried thyme
- Take 1 tsp dried rosemary
- Make ready 1 tsp zatar
- Get 2 bay leaves
- Take Handful dried pasta. I used up some Trofie I’d got in, otherwise any pasta you like but broken into small pieces. Use 2 handfuls of pasta if you want an even bulkier soup
Instructions to make Use-up Chicken Soup:
- Heat the oil in a large saucepan or stockpot and gently fry the onion for 3 minutes to soften but not brown.
- Add the garlic, stir and gently fry for another minute. Then add the carrots, gently stir again and fry for a further 2 minutes. Then add the potato, fry on a slightly higher heat for another 2 minutes, stirring thoroughly but gently to avoid sticking.
- Add the stock, about 1/2 litre at a time, whilst continuing to stir. When all the stock is in, add a little salt, some black pepper and the herbs. Give it all a good stir and bring to the boil.
- Reduce to a fast simmer, add the chicken, stir again to mix well and cover and simmer for 15 minutes, stirring occasionally.
- Stir in the pasta and continue to cook on a fast simmer for 8-10 minutes or until the pasta is how you like it. I go for al dente plus one minute. Remove and discard the bay leaves, taste and add further seasoning if wished.
- Serve piping hot. Granary bread or a crusty roll is a pleasant accompaniment but, with the pasta included, the soup by itself is pretty filling.
So that’s going to wrap it up with this distinctive dish use-up chicken soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
