Autumn chicken soup with leftover roast chicken

Autumn is the play erstwhile the room fills with aromas. And what’s amended than a quick, nourishing chickenhearted crockery that makes usage of leftover roast chicken? This look starts with 2 “shortcuts” that marque things easier: ready-made chickenhearted broth and yesterday’s roast chicken.

Chicken Soup with Leftover Roast Chicken

45 minutes | Servings: 4

Ingredients

• 1/2 roast chickenhearted (about 450 g)
• 1/2 cupful short-grain atom oregon mean orzo
• 1 tiny oregon 1/2 mean onion
• 2 mean carrots
• 1 ample celery stalk
• 2 tbsp olive oil
• 1 tsp salt
• 950 ml chickenhearted broth
• 1 cupful water
• Freshly crushed achromatic pepper

Method

1. In a mean bowl, finely chop the onion. Peel and halve the carrots, past portion them crosswise into pieces astir 0.8 cm thick. Slice the celery lengthwise down the middle, past chopped crosswise into pieces astir 0.8 cm thick.
2. In a medium-sized cookware oregon heavy skillet, vigor 2 tablespoons of olive lipid implicit medium-high heat. Add the vegetables and salt. Cook, stirring often, until softened — astir 3 to 5 minutes. Add the chickenhearted broth and 1 cupful water. Stir good and bring to a boil.
3. Add 1/2 cupful atom oregon mean orzo, stir, and trim vigor to medium-low. Cook for astir 12–15 minutes (or until tender), stirring occasionally to forestall sticking.
4. Meanwhile, if needed, chopped the roast chickenhearted into bite-sized pieces (removing tegument and bones). Add the chickenhearted to the soup, stir, and bring backmost to a simmer. Taste the broth and set with much brackish oregon freshly crushed achromatic capsicum arsenic desired. Serve blistery successful bowls.

Tips

• The crockery tin beryllium prepared up to 3 days successful beforehand and stored successful the refrigerator successful an airtight container.
• It keeps successful the fridge for up to 4 days successful an airtight container.