Hello, I’m Marie. Today, I will show you a way to prepare use-up chicken soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look 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 is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Use-up Chicken Soup is something which I have loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we must first prepare a few components. 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:
- Take 1 tbsp olive oil
- Prepare 2 onions, chopped
- Prepare 3 cloves garlic, chopped
- Prepare 3 carrots, diced
- Take 1 large potato, diced
- Make ready 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
- Take Salt and black pepper
- Prepare 1 tsp dried thyme
- Take 1 tsp dried rosemary
- Get 1 tsp zatar
- Make ready 2 bay leaves
- Prepare 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 this up with this exceptional dish use-up chicken soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
