The other night I made a roaster chicken in my Dutch oven and I don’t let anything go to waste in this house!

I froze some of the broth for a later use and saved the rest for soup this week. We ate half of the chicken and I shredded the rest for the soup and the vegetables that were used I also chopped up later for the soup.

It’s a very similar soup to the chicken tortellini and so easy to make! You’ll never go back to a can again! Once it’s cooked up have it for dinner or use freezer safe containers and freeze the soup for later meals!

Let’s get started!

Ingredients

• 4-5 chicken thighs, thawed or left over chicken from another meal
• 1/2 yellow onion, diced
• 3 ribs of celery sticks, diced
• 2 carrots, peeled and chopped
• 8 cups of chicken broth or stock
• 1/2 box angel hair pasta broke in half
• Salt & pepper to taste
• 1 Bay leaf

1 teaspoon garlic salt

2 T butter

Directions

1. Start by cooking your chicken thighs in the butter. Evenly season the chicken with salt and pepper. While the chicken is cooking, dice your vegetables.
2. When the chicken is cooked, take out of the pot and put the vegetables in the pot and sauté for 5-7 minutes. While they are sautéing, chop up your chicken thighs.
3. Add your chicken back into the pot and slowly pour in a cup of chicken broth and scrape the bottom to get all the flavors mixed in. Then add the 7 remaining cups of broth. Let simmer on low for 10 minutes. After 10 minutes add in the angel hair pasta let cook until done (about 5 minutes).
4. Serve soup immediately or let cool and freeze and freezer safe containers for future lunches or dinners.

Eat Till It Hurts Friends!