- 1 tablespoon olive oil
- 1 large onion, diced cut all vegetables to similar size
- 2-3 cloves garlic, minced
- 2 large carrots, peeled and cut
- 2 large celery sticks, cut
- 3-4 small red or yellow potatoes, cut
- leftover chicken, cut or shredded (amount depends on taste and amount of leftovers)
- 3 cups chicken broth (homemade or store-bought)
- 1-2 cups water (as needed to taste)
- 2 tablespoon Italian seasoning
- 2-3 bay leaves
- 1 box noodles of choice (I added mini tortellini for flavor and texture)
- kosher salt to taste
- fresh ground pepper to taste
Add the olive oil and all of the vegetables to a large pot and cook over medium/high heat for about 3-4 minutes. Add chicken, stock, water, and herbs and bring to a boil.
Pour in noodles and stir in boiling broth for 3-4 minutes. Bring to a simmer and stir occasionally for 20-30 minutes. Once noodles are cooked, you are ready to eat. The longer you simmer, the more the flavors develop.
Homemade Chicken Stock (quick version)
Save the bones and carcass for homemade broth. Place the carcass and bones into a large pot. Add 4 cups water, some carrots and/or celery, a chopped onion, fresh or dried herbs to taste, and 2 bay leaves and bring to a boil. Turn down the heat, cover and let simmer for 1 hour. Remove from heat and let it cool and steep, covered, for another hour minimum. The longer you let it soak and cool, the more flavor you get. Once cool, strain the broth into a container like a mason jar, cover and store in the fridge until you need it. Skim the fat off the top once it cools in the fridge. This is a little bit of a cheater version, but it works and it's quick and easy. No celery? Don't fret, it will still work. If you have leftover roasted veggies you can throw those in to
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.