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!
- 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
- 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.
- 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.
- 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).
- Serve soup immediately or let cool and freeze and freezer safe containers for future lunches or dinners.
Eat Till It Hurts Friends!