Prep 5 mins
Cook 20 mins
This is a great, light chicken soup recipe that's ideal for using up leftover rice, pasta, veggies, and/or chicken. You can also use fresh, of course, but I've found that it's a great way to use up those little bits of leftovers. It's very easy to put together and tastes great every time. In addition to the herbs called for, you might also try adding 1 tsp rosemary, crushed garlic, dill weed, and/or red pepper flakes. Just about any herbs or spices will be lovely in this soup - use your imagination! Also, you can experiment with the vegetables. Try adding/substituting brussels sprouts, asparagus, turnips, any beans, spinach, or shredded cabbage. Anything goes, which is what makes the recipe so versatile! (If using canned stock, you may want to add a bouillon cube or tsp of bouillon powder to kick up the stock a bit.) The result is fragrant and goes wonderfully with a nice, crusty bread.
- 7 cups chicken stock
- 2 carrots, thinly sliced
- 1 stalk celery, finely diced
- 1 leek, halved lengthwise and thinly sliced
- 1 cup peas, thawed if frozen
- 2 cups cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta shapes)
- 2 cups cooked chicken meat, sliced or cubed
- 2 teaspoons chopped tarragon, fresh or dry
- 1 tablespoon chopped parsley, fresh or dry
- salt and pepper
- Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
- Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
- Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
- Season with salt and pepper to taste.