Leftover Chicken Soup

Tonight’s dinner was quick and easy, made from about a half left over chicken. We had grabbed one of those whole roasted chickens at the store and had it with ceaser salad last night.

Leftover Chicken Soup
1/2 a chicken, cooked, deboned and chopped roughly
3 cups water
1/2 onion, chopped roughly
1-2 cups of a veggie (carrots, cabbage, celery, lettuce, potatoe, taro, water chestnuts, bamboo) chopped appropriately
1 package instant onion soup mix
3 tablespoons soy sauce
4 bundles of mung bean noodles
1 tablespoon miso paste

Put soup mix, onion, veggies, soy sauce and water in the pot, bring to a boil. Add chicken and noodles, return to a boil. Boil about 2-3 minutes. Remove from heat and stir in miso paste. Let rest a few minutes and enjoy.

It is a really simply recipe. Tonight I substituted garlic and herb soup mix for the onion instead. You could use any noodle you like, even ramen. I keep the fridge full of tupperware stocked with pre-chopped veggies. So it took me almost 9 minutes to prepare dinner.

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