Use-up Chicken Soup
Use-up Chicken Soup

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, use-up chicken soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Use-up Chicken Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Use-up Chicken Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have use-up chicken soup using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Use-up Chicken Soup:
  1. Take 1 tbsp olive oil
  2. Make ready 2 onions, chopped
  3. Make ready 3 cloves garlic, chopped
  4. Make ready 3 carrots, diced
  5. Get 1 large potato, diced
  6. Get 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
  7. Prepare 250 g leftover cooked chicken, in smallish pieces
  8. Make ready Salt and black pepper
  9. Get 1 tsp dried thyme
  10. Make ready 1 tsp dried rosemary
  11. Take 1 tsp zatar
  12. Make ready 2 bay leaves
  13. Get 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:
  1. Heat the oil in a large saucepan or stockpot and gently fry the onion for 3 minutes to soften but not brown.
  2. 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.
  3. 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.
  4. Reduce to a fast simmer, add the chicken, stir again to mix well and cover and simmer for 15 minutes, stirring occasionally.
  5. 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.
  6. 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 exceptional food use-up chicken soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!