Updated: Feb 1, 2022
Such an easy, delicious and comforting soup for when you have a roasted/rotisserie chicken you want to use up! I had ~half of a leftover roasted chicken that was no longer inspiring me, so I needed to repurpose it asap. This soup turned out far better than I expected and I hope you love it!
one whole (or part/parts of) a roasted or rotisserie chicken, prepped into bit size pieces
+the carcass if you have it!
64 oz organic chicken broth (I used Trader Joe's, it's great!
1 cup of water
3 servings of noodles of your choice, an egg noodle is always classic but I used tagliatelle! It was great!
1 yellow onion, diced
1.5-2 cups celery, thinly chopped (~ one head)
1.5-2 cups carrots, thinly chopped (~ 4-5 large carrots)
1 cup frozen peas (optional)
garlic, minced. Measure with your heart
ginger, finely grated. Large thumb (but like, measure with your heart)
fresh parsley, finely chopped (I used ALOT, I'd recommend 1/4 cup at least!)
1 tsp fresh thyme (dried is fine, too)
1 tsp dried oregano
juice of one lemon
2 tsp salt
pepper to taste!
Heat a large Dutch oven on low-medium heat, add oil of your choice, enough to lightly coat the bottom of the pan.
Add onion, and once fragrant, add carrots and celery. Sauté and stir until vegetables begin to soften, ~5 min. Add garlic and sauté until fragrant.
Add salt, oregano and thyme and stir until vegetables are coated evenly.
Add broth (and carcass, optional) and bring to a boil. Boil for ~5 minutes, or until vegetables are tender.
Add noodles + 1 cup of water. Bring to a boil for 10-12 minutes, until noodles are tender.
Add chicken, parsley and ginger. Bring soup to a low simmer until chicken is heated through.
When chicken is heated through, add lemon juice and any additional salt + pepper (and ginger!) to taste. Remove carcass. Stir well.
Serve immediately, garnish with flaky salt, finely grated parm-reg and parsley.