Hello, I’m Joana. Today, I’m gonna show you how to prepare use-up chicken soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. 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 on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Use-up Chicken Soup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Get 1 tbsp olive oil
- Prepare 2 onions, chopped
- Prepare 3 cloves garlic, chopped
- Take 3 carrots, diced
- Get 1 large potato, diced
- 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
- Get 250 g leftover cooked chicken, in smallish pieces
- Get Salt and black pepper
- Prepare 1 tsp dried thyme
- Prepare 1 tsp dried rosemary
- Make ready 1 tsp zatar
- Prepare 2 bay leaves
- Make ready 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
Steps 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 is going to wrap it up for this special dish use-up chicken soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
