The other day, I was freezing and wanted a bowl of chicken soup. I realized I had some leftover rotisserie chicken in the fridge, as well as some rice from Chinese takeout. I looked around and found some celery, carrots, onion and tomatoes I could also use. Chicken soup from leftovers, coming right up! I chopped, sautéed and simmered and the soup was ready in no time. It warmed me from the inside out!
Level of Difficulty: Easy
Time Required: Prep Time – 30min
1/2 onion, chopped
3-4 cloves of garlic, chopped
3 T. olive oil
Rotisserie Chicken, cut into bite sized pieces
3 Celery stalks, sliced thin
4 Carrots, chopped
3 Roma tomatoes, chopped
1 c. Cooked Rice
Chicken Broth (enough to cover the ingredients…probably 3-4 cups)
Preparing Chicken Soup from Leftovers:
Saute garlic and onion together in olive oil for about 5 minutes. Add carrots and celery and cook until vegetables are tender, approximately 10 minutes. Add tomatoes and cook for 3-5 for more minutes. Add rice, chicken and chicken broth. Cook on medium until soup is heated through, about 5-8 minutes. Add jalapeños if desired.
You really can add any vegetables you want and adjust the quantities to your liking. You can also switch up the rice and put in noodles.