Vegetable soup with roasted chicken - -1/20/11
Store bought roasted chicken are great but the breasts are always untouched and nobody is interested in eating white meat at our house. So what to do with the breasts? I usually cut them up in cubes and used them as topping for a salad or a vegetable soup. Since we are in winter and the weather is cold outside, there is nothing better than a warm bowl of soup. Use any kind of vegetables you have in your refrigerator! I happened to have some carrots, potatoes, leaks, and cabbage so I use them all. The soup is very simple to make but it is also very healthy!
Serve the soup with a large piece of crusty bread or you can eat it just as is.
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Close look at the dish.
Preparation work..
Ingredients: Roasted chicken (store bought) carrots leaks carrots cabbage 1 hand full of penne Salt and pepper to taste Chicken broth
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Here is my leftover.... |
Slicing the breasts into slices.
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Cutting the slices of meat into small cubes.
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Clean your vegetables. |
use the bone to make the broth and add some chicken broth to make a rich broth. Bring the broth to a boil and add the carrots and potatoes. Cook for about 10 minutes. |
Next add a handful of penne in the soup. Let it simmer for another 10 minutes or so.
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Once the penne is soft add the leaks and cabbage in the broth. |
Cook for another 5 minutes. Add salt and pepper according to taste! |
Filed as: Salad/Soup