Chicken Noodle Soup Leftovers Recipe

Make this noodle salad using leftover chicken from our chinese poached chicken rice 30 mins.

Chicken noodle soup leftovers recipe. Drain and add to soup together the the meat and reheat thoroughly. Season with more salt and pepper and dried herbs if desired. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.

Pour broth in the pot and add the chicken and chopped vegetables. Finally just bring it back up to a simmer add raw vegetables and finish the soup with any leftover chicken meat and cooked egg noodles. Add the broth and the cooked chicken or turkey and bring it to a simmer.

Create a mouth watering chicken soup with leftovers from your roast lunch 1 hr and 40 mins. Taste the broth and season with salt and fish sauce for a vietnamese inspired flavor or coconut aminos for a chinese inspired flavor. Cover and bring to a boil.

Cook soup on medium heat and bring the broth to a simmer. Transfer chicken to a plate. Cook the pasta in the soup or separately in boiling water as instructed on the packet.

Meanwhile prepare rice noodles following packet instructions. Sprinkle in a little dried basil for taste. Cook onion and celery in butter until just tender 5 minutes.

Pour in chicken and vegetable broths and stir in chicken noodles carrots basil oregano salt and pepper. Kind of classic veggies for any soup really. I just take a cup of chicken broth add it to a saucepan and simmer it over medium heat.